A tomato gratin is one among my go-to dishes for summer time consuming and is an excellent scrumptious facet dish made with backyard ripe cherry tomatoes and a great way to make use of up all these additional tomatoes you planted. Really vital is the standard of the bread and a sturdy, nation loaf sort will maintain up superbly.
Summer Tomato Gratin
Serves 4
Extra virgin olive oil
4 cups 1-inch diced ciabatta bread cubes
2 cloves garlic, minced
5 cups reduce cherry tomatoes
1 teaspoon salt
1 tablespoon sugar
Grinding black pepper
1 cup diced Swiss, Montasio or Italian Fontina cheese
2 tablespoons chopped basil
Preheat oven to 350F
Heat 2 tablespoons of the olive oil in a stovetop to oven casserole dish and brown the bread cubes in batches; switch them to a bowl; add extra oil as wanted to brown the remaining bread cubes.
Heat 1 tablespoon of the oil in the identical pan and prepare dinner the garlic till golden; stir within the tomatoes, salt, sugar and pepper and prepare dinner till the tomatoes exude their juices. Return the bread cubes to the pan and press them down into the tomatoes. Sprinkle the cheese on prime and bake till set and properly browned about 12-Quarter-hour. Sprinkle basil over prime and scoop from pan to serve.
www.ciaoitalia.com
Ciao Italia: Plant, Harvest, Cook!
Source: www.bostonherald.com”