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Gratinated tomatoes with herbs

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Ingredients for 4 servings:

  • 750 g beefsteak tomatoes, firm
  • 100 g onion(s)
  • 2 garlic cloves
  • 4 tbsp parsley, chopped
  • ½ tsp pepper, coarse
  • 4 tbsp olive oil
  • 8 tbsp breadcrumbs
  • 1 tbsp butter for butter flakes
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious with steak, schnitzel or just with toasted farmhouse bread

Briefly blanch the tomatoes in boiling water, cool in cold water, and peel them, cutting out the stems into wedges. Peel and finely dice the onions and garlic. Mix with parsley, pepper, oil, and breadcrumbs. Slice the tomatoes. Grease a shallow baking dish and arrange the tomato slices in a ring, overlapping them. Cover with the breadcrumb mixture. Place knobs of butter on top and bake in a preheated oven at 200°C for about 15 minutes, until the breadcrumbs are light brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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