Baked gratin tomatoes are an easy, quick and cheap summer dish. If you do not add the pecorino and be careful with the oil, besides being a tasty idea to bring to the table, there is also a light side dish. These gratin tomatoes go well with both meat and fish dishes and also have the convenience of being prepared in advance. In short, it is a dish that despite its simplicity, should not be underestimated, don’t you think?
This month of September is proving to be very demanding, I have a string of commitments that sometimes I have the feeling that they can suffocate me. But then I stop, take a breath and go forward, one step at a time. Well, I leave you with today’s recipe and start my working day, kiss those who pass by here: *

  • Doses for 4 people:
  • 4 round tomatoes
  • 1 clove of garlic
  • bread crumbs
  • 1 tablespoon of pecorino
  • parsley
  • salt
  • oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 20 min
  • total: 40 min

Method

How to make tomatoes au gratin

Wash the tomatoes well, remove the stalk and cut them exactly in half.
Empty them by removing the pulp and seeds, then salt them and put them upside down for 20 minutes. Meanwhile chop the parsley together with a clove of garlic. Then add the pecorino, the breadcrumbs and a pinch of salt and mix.

Place the tomatoes in an ovenproof dish sprinkled with a drizzle of oil. Then stuff them with the mince obtained. Sprinkle the tomatoes with a drizzle of oil, then bake in the oven, already hot, at 180 ° for about 20 minutes or until the surface of the tomatoes is golden brown.

Just let it cool, then bring your au gratin tomatoes to the table.

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