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Stuffed tomato gratin recipe

Stuffed tomato gratin recipe

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  • Side dish
  • Vegetable side dishes

The tomatoes are stuffed with an onion and anchovy mixture, topped with toasted breadcrumbs and baked in the oven. This dish can be served as a side dish or starter.

4 people made this

IngredientsServes: 6

  • 1.2kg very firm vine tomatoes
  • 120g bread crumbs
  • extra virgin olive oil as needed
  • 1 onion
  • 1 small bunch parsley, chopped
  • 1 garlic clove, chopped
  • 6 salted anchovies
  • 30g salted capers
  • fresh oregano
  • salt and pepper to taste

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 160 C / Gas 3.
  2. Wash the tomatoes, remove the green stems and the seeds with a teaspoon. Cut the tomatoes in half and salt the inside of the tomatoes. Turn them upside down so that the water from the tomatoes drains.
  3. In the meantime, brown the breadcrumbs in a little olive oil in a small pan, mixing often so it doesn't stick to the bottom. Set them aside.
  4. Cut the onion into rings and cook it in a little oil in another small pan until it is wilted. Add a little bit of the parsley and the garlic. Cook for about 10 minutes. Rinse the anchovies, add them to the parsley in the pan and let them melt, using a fork to break them up.
  5. Put the contents of both pans in a bowl and add the capers and a little bit of fresh oregano. Mix everything well and fill the tomatoes with the mixture. Top the tomatoes with the browned breadcrumbs.
  6. Grease a baking dish with oil and place the tomatoes in the dish. Place some parsley and oregano leaves on top and sprinkle with olive oil.
  7. Bake the tomatoes in the preheated oven for 40 minutes.

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Recipe: Zucchini & Tomato Gratin Delicious

Zucchini & Tomato Gratin – It is a type of small marrow. Add zucchini to one of your lists below, or create a new one. Oh, no, here she comes with another bag of zucchini! If you’re uncertain about quantities, or afraid of adding too much salt, the best thing you can do is taste! Add a little salt, taste, add a little more, taste…and so on, until the flavor is just right. It’s how professional chefs do it.

It is also known as courgette in some places! Zucchini (aka courgettes) are a member of the squash family. They are classified as summer Zucchini don't really have a great of flavour by themselves everything hinges on their getting flavour. Yummy Zucchini & Tomato Gratin recipe and method is just a culmination of the small methods I`ve discovered over the past 2 years. Zucchini & Tomato Gratin is definitely a week-end cooking project, which can be to express you`ll need a couple of hours to perform it, but when you`ve got the technique down you can fry more than one order at any given time for household picnics or simply to own cool leftovers to consume from the icebox on a whim.

Today, I am planning to coach you on making Zucchini & Tomato Gratin At home with simple ingredients, the same as Chinese restaurants. My Zucchini & Tomato Gratin recipe is the greatest on the planet!

I will even educate you on how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!

I attempted applying slightly less water than normal, which has been recommended elsewhere. It helped only a little occasionally, but different occasions, I had to add more and more water as the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I added later.

How to cook Zucchini & Tomato Gratin?

Whether you reside on your own or are an active parent, locating the time and power to organize home-cooked dishes may look like a difficult task. By the end of a busy time, eating dinner out or purchasing in may feel just like the fastest, best option. But comfort and refined food can have a significant cost on your temper and health.

Restaurants frequently function more food than you need to eat. Many eateries offer portions which are 2 to 3 instances larger compared to the proposed nutritional guidelines. This encourages you to consume a lot more than you would at home, adversely affecting your waistline, blood stress, and risk of diabetes.

Once you prepare your own dishes, you have more get a grip on on the ingredients. By preparing for yourself, you are able to make sure that you and your loved ones eat new, wholesome meals. This assists you to appear and feel healthiest, increase your power, secure your fat and temper, and enhance your rest and resilience to stress.

You can make Zucchini & Tomato Gratin using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Zucchini & Tomato Gratin:

  1. You need 6-8 of Roma tomatoes.
  2. It’s 6 of medium Zucchinis.
  3. It’s 3-4 Tbsp of extra virgin olive oil.
  4. It’s 1 Tbsp of Italian seasoning.
  5. It’s to taste of Salt & black pepper.
  6. You need 3/4 cup of Panko bread crumbs.
  7. You need 3/4 cup of grated Parmesan cheese.
  8. Prepare 1/4 cup (1/2 stick) of butter.

Zucchini Lasagna is a delicious, low-carb, wheat-free and Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons which replace the noodles in this dish. Zucchini definition is – a smooth usually cylindrical dark green summer squash also : a plant that bears plural zucchini or zucchinis. Borrowed from Italian zucchini, plural of zucchino, diminutive of zucca ("squash"). Ultimately a doublet of courgette through the original Latin cucurbita. enPR: zo͞okē'nē, IPA(key): /zuːˈkiːniː/. zucchini (plural zucchinis or zucchini).

Zucchini & Tomato Gratin step by step:

  1. Preheat oven to 350..
  2. Spray baking dish with cooking spray or butter the dish..
  3. Slice each tomato removing both ends to be about 1/4 to 1/2 inch. Then do the same with the zucchini. Alternate zucchini and tomatoes around the dish and into the middle..
  4. Drizzle olive oil over tomatoes and zucchini. Sprinkle the Italian seasoning, salt & pepper over the tomatoes & zucchini..
  5. Melt butter and combine with bread crumbs and Parmesan. Sprinkle evenly over tomatoes and zucchini..
  6. Bake for about 25-30 minutes or until topping golden brown..

Zesty Zucchini Botanical name: Cucurbita pepo. Zucchini, (Cucurbita pepo), variety of summer squash in the gourd family (Cucurbitaceae), grown for its edible fruits. The flowers are also edible and are sometimes fried. Looking for the best Zucchini recipes? Get recipes like Roasted Zucchini with Garlic, Zucchini Muffins and Easy roasted zucchini recipe!

It’s cheaper to eat junk food than Zucchini & Tomato Gratin

Initially view, it could look that eating at a fast food restaurant is more affordable than making a home-cooked meal. But that’s rarely the case. A study from the University of Washington College of Public Wellness unmasked that individuals who prepare in the home tend to have healthy overall diets without higher food expenses. Another examine discovered that frequent home chefs spent about $60 monthly less on food than people who ate out more often.

I don’t know how to prepare Zucchini & Tomato Gratin

  • If you’re threatened by the prospect of organizing a home-cooked food, it’s essential to remember that preparing is no actual science.
  • It’s generally perfectly OK to omit an element or replacement a very important factor for another Zucchini & Tomato Gratin.
  • Search on line or buy a basic cookbook for simple recipe ideas.
  • As with anything, the more you cook, the higher you’ll become. Even if you’re an entire novice in the kitchen, you’ll shortly grasp some fast, balanced meals.

What formula must I personally use for Zucchini & Tomato Gratin?

Neutral oils like canola, vegetable and peanut fat have larger smoke items, making them suitable for baking chicken. Find out about selecting the right oil for frying.

What should and mustn’t be performed when cooking Zucchini & Tomato Gratin

  • Make sure every thing is icy in a sealable container or bag.
  • Meat in particular must be effectively wrapped.
  • Make bread straight from fridge, anti-waste strategy urges.
  • Know that anything that has a high water content, like lettuce, will not be the same after being frozen and then defrosted.
  • Attempt to freeze every thing when at their freshest. Defrost meat thoroughly before preparing, but other things such as bread for toasting may be grilled straight from the freezer.
  • Never refreeze natural meat that has been freezing and then thawed – you can, but, freeze baked meat which was icy when raw.
  • Ensure the fridge isn’t stuffed therefore f
    ull that air can’t circulate.

Tips for starting!

Begin with fresh, balanced ingredients. Cooking sweet sweets such as brownies, cakes, and cookies won’t support your wellbeing or your waistline. Similarly, adding too much sugar or sodium may transform a wholesome home-cooked dinner in to an harmful one. To make sure your meals are great for you along with being tasty, start with balanced substances and quality with spices rather than sugar or salt.

Stock through to staples. Substances such as for instance grain, rice, coconut oil, herbs, flour, and inventory cubes are staples you’ll probably use regularly. Keeping cups of tuna, beans, tomatoes and bags of frozen vegetables available could be useful in rustling up rapid meals when you’re pushed for time.

Give yourself some leeway. It’s ok to burn the rice or over-cook the veggies. After having a few tries it are certain to get easier, faster, and nicer!


You'll only need a few simple ingredients to make this tasty gratin. Scroll down to the recipe card for the exact measurements. Here's an overview of what you'll need:

Olive oil spray: You can also drizzle the vegetables with olive oil and brush them with it. I just like the convenience of a spray. Another tasty option is to use melted butter.

Zucchinis: Try to pick young, firm zucchinis with a dark-green skin. These are the most flavorful.

Tomatoes: Plump red tomatoes are best - definitely try to avoid those pale mealy ones that taste like nothing!

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the gratin could end up too salty.

Spices: I like to use garlic powder and dried thyme. The advantage of using garlic powder and not fresh minced garlic is that it coats the vegetables more evenly.

Shredded Parmesan: You can also use finely grated parmesan. They're not the same, but both work in this recipe.

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You can additionally top each tomato with a sprinkling of grated or finely shredded cheese before baking. Yum!

Recipe: Stuffed Tomato Tuna Salad

Cut tomato tops of and spoon out seeds. Use only one can at a time. Spoon 1/2 into first tomato, then remainder into second tomato.

Recipe: Stuffed Baked Tomatoes

Cut the tops off of each tomato and scoop out the pulp and discard. Saute' the onion in olive oil and add the bread crumbs, marjoram, fresh parsley, salt and pepper (to taste). Stir the mixture together and heat for a couple of minutes.


First of all, cut the tomatoes lengthways into two identical halves. After that, scoop the tomatoes pulp paying attention to not punch the caps. A sharp edge spoon is the best choice: I commonly use a measuring spoon, it works perfectly! Save the pulp, it will be part of the stuffing.

After that, pour a pinch of salt into every tomato cups, and place them upside down over a grate for at least 1 hour, in order to lose as much liquid as possible.

  • First layer Sweet Vadalia onion ring slices on a nice drizzle of olive oil ( the pan I use gets them all caramelized on the bottom)
  • Sliced zucchini
  • Handful of romano cheese spread all over
  • Toasted homemade Italian bread crumbs spread about
  • Small cherry tomatoes placed all around
  • I had some cut leeks I needed to use so I threw them in, glad I did!
  • Drizzle with olive oil
  • More cheese
  • More breadcrumbs
  • Repeat!
  • Garnish with fresh snipped basil

Servings 8

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Stuffed tomato gratin recipe - Recipes

June means it's creole tomato season. So what are you going to do with all those tomatoes you get from your neighbor, or while making groceries or going to Creole Tomato Fest? Here's couple of recipes that fit the bill.

Stuffed Creole Tomatoes

6 large, ripe Creole tomatoes
Salt and black pepper
1 clove garlic, pressed or minced fine
2 scallions, minced
3 tablespoons minced fresh basil
1/4 tsp dried thyme
1/2 teaspoon salt
Several slices (4-6 ounces) ham, chopped
1/4 cup of olive oil + extra for drizzling
1 cup white bread crumbs
A shallow, oiled roasting pan

Prepare the tomatoes. Wipe clean with a damp towel and remove stems. Cut in half cross-wise, then carefully press out the seeds and water save for the next step. Season the tomato halves with salt and pepper.

In a large bowl, make the stuffing mixture. Combine the reserved tomato juices, garlic, scallions, basil, thyme, salt ham, olive oil, and bread crumbs. Add a little water if the mixture seems too dry.

Divide the stuffing among the tomato halves a place in the pan, evenly spaced. Drizzle with a little olive oil. Roast for 12-15 minutes, or until the bread crumb mixture is golden brown.

Creole Tomatoes au Gratin

6 large, ripe Creole tomato
About half a stick of butter
About a cup of bread crumbs, seasoned to taste with a combination of dried thyme, oregano, basil
Salt and black pepper
A casserole dish

Scald the tomatoes briefly in boiling water, plunge immediately in water to cool.

Peel the tomatoes, then slice, about a 1/4-inch thick.

Add a layer of tomatoes to the casserole dish, sprinkle with salt and pepper, then cover with seasoned bread crumbs. Dot with thin slices of butter. Add more layers constructed the same way, until the tomatoes are used up.

Parmesan Zucchini Tomato Gratin

Looking for a new way to serve veggies? We’ve got just the recipe!

First of all, can we take a second to appreciate how beautiful this dish is? I mean, seriously, talk about summer vegetable perfection. Layers of green zucchini and ripe, red tomatoes, sprinkled with parmesan cheese, spices, and olive oil? Yes, please!

Even the veggie haters have to admit this sounds pretty darn good. Then again, what isn’t instantly improved with a sprinkle of cheese and a delicious blend of spices?

I don’t know about you, but when I think about “gratin” recipes, really only one dish comes to mind – potatoes au gratin. Check out our take on the classic recipe here. While I love me a cheesy potato dish, I was surprised to find out there are lots of other recipes that fit into the “gratin” category.

What exactly does “gratin” mean? According to The Spruce Eats, “In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese.” Gratin recipes are also typically baked in a shallow dish.

Now that you’ve had your vocabulary lesson for the day, let’s get on with the recipe. I love this dish for many reasons. It’s beautiful, it’s easy to make, it’s delicious, it’s easy to make, it’s healthy, oh, and did I mention, it’s easy to make? The most time-consuming part is slicing the veggies, but this task takes almost no time if you have a mandoline slicer.

Once the veggies are sliced, go ahead and saute some onions and garlic, and spread 1/3 of the mixture on the bottom of the baking dish. Then, layer on your zucchini and tomato slices. Finally, top with the remaining onion/garlic mixture, drizzle with oil, and sprinkle on seasonings and parmesan cheese. That’s it! Check out the recipe below for the full ingredient list and directions.


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