| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 pints cherry or grape tomatoes, halved
- 1 1/2 tablespoons plus 1/4 cup good olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 3 large garlic cloves, peeled
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups coarse bread cubes from a country bread
Instructions
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
- Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
- Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 184 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 482 mg |
| Serving Size | 1 of 6 servings |
| Calories | 184 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 482 mg |
Reviews
This recipe is a regular in our house. It is so delicious and perfect for any time of year. And, it’s a great way to use up leftover bread.
Today will be 4th time I’ve made this gratin. Delicious, easy and tough to stop eating it!!
What would be a good dish to pair this with? It looks so yummy!
Took this to an Easter gathering yesterday. It was delicious. So much flavor. Several people asked for the recipe. I doubled the recipe and found that a 1/2 cup of olive oil in the gratin was way too much. It was very wet and didn’t toast up in the oven. It was still delicious but I would start with 1/2 of the olive oil for the gratin next time and add more as necessary.
Added cannellini beans to the left-overs, and brought Italian bread for my lunch at work today.
Awesome! Love it!
Yum! Yum! Yum! I made 1/3 of recipe for hubby and I and we still had leftovers for work the next day. Delicious! Thank you Ina!
This is an outstanding side dish that goes well with fish or chicken. It’s my go-to dish when I’m asked to provide a vegetable or side dish. Make it and expect all the oohs and aahs (and requests for the recipe) to start! It’s great cold, too. Enjoy.
Excellent and I am glad I did not add the parm although the simplicity of the dish makes you think you should…perfect just the way it is!
This was delicious. I did add some parmesan cheese to the bread crumb mix. I also think it woud be great using basil instead of they thyme for a different twist. But it was wonderful, and super easy.
A good base. I added some sauteed zucchini and eggplant and it was even better.