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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4 slices whole-grain bread, torn into quarters1tablespoonminced garlic1tablespoonextra-virgin olive oil1/3 cup finely shredded Pecorino Romano, or Parmesan cheese4medium tomatoes, sliced¼cupchopped fresh basil½teaspoonfreshly ground pepper¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
4 slices whole-grain bread, torn into quarters
1tablespoonminced garlic
1tablespoonextra-virgin olive oil
1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
4medium tomatoes, sliced
¼cupchopped fresh basil
½teaspoonfreshly ground pepper
¼teaspoonsalt
DirectionsPreheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.Place 4 slices of bread in a food processor and pulse until coarse crumbs form. Add 1 tablespoon minced garlic, 1 tablespoon oil and 1/3 cup cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.Meanwhile, layer 4 tomato slices in the prepared baking dish, sprinkling each layer with 1/4 cup basil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.Frequently Asked QuestionsThe best tomatoes for this gratin are the ones you find the most flavorful. We would choose red slicing tomatoes for a classic flavor. And it doesn’t matter if they’re heirloom tomatoes or hybrids.Yes, you can, but the tomato has to be fully ripe (or even overripe). This will keep your tomato in good condition for a little longer. However, unripened tomatoes in the fridge will never get ripe, and the flavor and texture of the tomato will be compromised. Before using ripe tomatoes from the fridge, though, let them come to room temperature—they’ll taste much better.With this recipe, you likely won’t have leftovers. However, you could make an extra batch for a future tomato harvest from your garden. Homemade breadcrumbs last about 1 week in an airtight container at room temperature. Additionally, they freeze well for up to 3 months—no defrosting necessary.Absolutely. You can use a blender or immersion blender, or make them the old-fashioned way. Simply place toasted bread in a zip-top bag and gently roll over it all with a rolling pin until you have crumbs. You can buy whole-wheat breadcrumbs in a can, but it’s easy to make your own, and it will make the recipe even more flavorful.EatingWell Magazine, July/August 2007
Directions
Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.Place 4 slices of bread in a food processor and pulse until coarse crumbs form. Add 1 tablespoon minced garlic, 1 tablespoon oil and 1/3 cup cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.Meanwhile, layer 4 tomato slices in the prepared baking dish, sprinkling each layer with 1/4 cup basil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.Frequently Asked QuestionsThe best tomatoes for this gratin are the ones you find the most flavorful. We would choose red slicing tomatoes for a classic flavor. And it doesn’t matter if they’re heirloom tomatoes or hybrids.Yes, you can, but the tomato has to be fully ripe (or even overripe). This will keep your tomato in good condition for a little longer. However, unripened tomatoes in the fridge will never get ripe, and the flavor and texture of the tomato will be compromised. Before using ripe tomatoes from the fridge, though, let them come to room temperature—they’ll taste much better.With this recipe, you likely won’t have leftovers. However, you could make an extra batch for a future tomato harvest from your garden. Homemade breadcrumbs last about 1 week in an airtight container at room temperature. Additionally, they freeze well for up to 3 months—no defrosting necessary.Absolutely. You can use a blender or immersion blender, or make them the old-fashioned way. Simply place toasted bread in a zip-top bag and gently roll over it all with a rolling pin until you have crumbs. You can buy whole-wheat breadcrumbs in a can, but it’s easy to make your own, and it will make the recipe even more flavorful.
Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Place 4 slices of bread in a food processor and pulse until coarse crumbs form. Add 1 tablespoon minced garlic, 1 tablespoon oil and 1/3 cup cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer 4 tomato slices in the prepared baking dish, sprinkling each layer with 1/4 cup basil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
Frequently Asked QuestionsThe best tomatoes for this gratin are the ones you find the most flavorful. We would choose red slicing tomatoes for a classic flavor. And it doesn’t matter if they’re heirloom tomatoes or hybrids.Yes, you can, but the tomato has to be fully ripe (or even overripe). This will keep your tomato in good condition for a little longer. However, unripened tomatoes in the fridge will never get ripe, and the flavor and texture of the tomato will be compromised. Before using ripe tomatoes from the fridge, though, let them come to room temperature—they’ll taste much better.With this recipe, you likely won’t have leftovers. However, you could make an extra batch for a future tomato harvest from your garden. Homemade breadcrumbs last about 1 week in an airtight container at room temperature. Additionally, they freeze well for up to 3 months—no defrosting necessary.Absolutely. You can use a blender or immersion blender, or make them the old-fashioned way. Simply place toasted bread in a zip-top bag and gently roll over it all with a rolling pin until you have crumbs. You can buy whole-wheat breadcrumbs in a can, but it’s easy to make your own, and it will make the recipe even more flavorful.
Frequently Asked Questions
The best tomatoes for this gratin are the ones you find the most flavorful. We would choose red slicing tomatoes for a classic flavor. And it doesn’t matter if they’re heirloom tomatoes or hybrids.
Yes, you can, but the tomato has to be fully ripe (or even overripe). This will keep your tomato in good condition for a little longer. However, unripened tomatoes in the fridge will never get ripe, and the flavor and texture of the tomato will be compromised. Before using ripe tomatoes from the fridge, though, let them come to room temperature—they’ll taste much better.
With this recipe, you likely won’t have leftovers. However, you could make an extra batch for a future tomato harvest from your garden. Homemade breadcrumbs last about 1 week in an airtight container at room temperature. Additionally, they freeze well for up to 3 months—no defrosting necessary.
Absolutely. You can use a blender or immersion blender, or make them the old-fashioned way. Simply place toasted bread in a zip-top bag and gently roll over it all with a rolling pin until you have crumbs. You can buy whole-wheat breadcrumbs in a can, but it’s easy to make your own, and it will make the recipe even more flavorful.
EatingWell Magazine, July/August 2007
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Nutrition Facts(per serving)105Calories4gFat12gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
