This speedy, fancy side is barely adapted from Ina’s Provencal cherry tomato gratin, in her Foolproof cookbook. It is, at least this time, just that easy.
- 1 pint bite-sized tomatoes (cherry, grape, etc.), halved
- 2 T olive oil, divided
- 1/3 t dried thyme
- Kosher salt
- Ground black pepper
- 1 large garlic clove, minced
- 2 T finely chopped fresh flat-leaf parsley
- 2/3 C coarse fresh bread crumbs (see notes)
- Preheat oven to 400 degrees (F).
- In a mixing bowl, toss tomatoes with 1/2 tablespoon olive oil, thyme, scant 1/2 teaspoon salt, and a pinch of pepper. Divide between two ungreased, 1-cup ramekins.
- Wipe out the mixing bowl and combine garlic, parsley, bread crumbs, a pinch of salt and pepper, and 1 1/2 tablespoons olive oil. Use fingers, if desired, to really work the oil through every crumb. Sprinkle the mixture equally over the tomatoes.
- Bake gratins on a rimmed sheet pan until golden on top and bubbling, 40 to 45 minutes. Allow to cool slightly before serving, and handle hot ramekins with care.
To make bread crumbs, remove crusts from French, sourdough, or other hearty white bread. Roughly cube and pulse in food processor. Leftover crumbs freeze well in a plastic freezer bag–use them in your next gratin, to top baked mac and cheese, or sprinkled over a hot dip before baking.
I love how this recipe turned out when I made it for two. However, it will easily double, triple, and beyond–just use a baking dish that holds all the tomatoes, or use additional ramekins.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: French