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Cherry Tomato au Gratin

This recipe tastes like Italy and the Mediterranean Sea because it combines some of the iconic flavors of these places. Here it's not the quantities that matter but the ingredients. They must be organic and full of flavor.
Cherry tomato au gratin is an easy side dish to make, suitable for those who are new to cooking and those who are already experts in the kitchen. 
Course Side Dish
Cuisine Italian
Keyword au gratin, breadcrumbs, oven, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Ingredients

  • Ripe cherry tomatoes, red and yellow (about a pint or ½ kilo)
  • A bunch of basil
  • A sprig of fresh thyme
  • A few sage leaves
  • Parsley
  • Breadcrumbs
  • Parmesan cheese
  • Salt flakes
  • Pepper
  • Chili flakes
  • Extra virgin olive oil
Servings 4 people

Instructions

  • Prepare the ingredients: carefully wash the cherry tomatoes and herbs. Wipe off excess water;
  • Halve the cherry tomatoes, place them on a baking pan covered with baking paper, and sprinkle them with salt flakes;
  • Let them stand for about 20 minutes to drain off the excess liquid and improve their flavor;
  • Rinse the cherry tomatoes under running water and remove the seeds;
  • Let them drain for a few minutes and blot up any excess water;
  • In the meantime, prepare the filling: finely chop the basil, thyme (after removing the woody parts of the sprig), sage, and parsley;
  • Add the aromatic mixture to the breadcrumbs, mix well and add the grated Parmesan cheese. Season with salt, pepper, and chili pepper flakes;
  • Arrange the cherry tomatoes with the concave side up and cover with the breadcrumb mixture. Be very generous;
  • Generously sprinkle grated Parmesan on top with a drizzle of oil;
  • Bake in a hot oven at 350°F (180°C) for 15-20 minutes, then raise the temperature to 400°F (200°C ) in for 5 minutes to brown the top.