Recipes and Links

Cherry Tomato Gratin



Serves: 4-6


2 pints cherry or grape tomatoes, halved

1/2 cup Flying Olive Extra Virgin Olive Oil of Choice or a Combination.  Suggestions: A Single Varietal, Basil, Garlic, Tuscan Herb, or Herbs de Provence, divided

1 tsp Kosher salt, divided

½ tsp freshly ground black pepper

1 tsp coriander

1 tsp cumin

1 tsp fresh oregano, minced

3-4 cloves garlic, roughly chopped

½ cup Italian parsley, roughly chopped

3-4 cups day-old or relatively dry French baguette (about ½) roughly chopped into cubes

2/3 cup freshly grated Parmesan cheese


Preheat the oven to 400 degrees F.

Place the halved tomatoes in a 9 x 13-inch glass or ceramic dish.  Mix ¼ cup Flying Olive Extra Virgin Olive Oil or a Combination of Choice, 1/2 tsp salt, pepper, coriander, and cumin in a small dish.  Add it into the tomatoes and toss together.  Spread the tomato mixture evenly in the pan.

Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with a steel blade.  Process until the garlic and parsley are finely
chopped. Add the bread cubes and process until the bread is in crumbs.  Add the remaining of Flying Olive Olive Oil of Choice and the cheese 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.  This is delicious hot or cold.

Submitted by Barb L.