Today I'm happy to introduce you to a beloved recipe from the heart of Romagna: Pomodori Gratinati alla Romagnola, or Romagna-style Tomato Gratin.
This dish captures the essence of Italian culinary tradition. It combines simplicity, fresh ingredients, and bold flavors to create a delicious side dish or appetizer that's perfect for any occasion.
This Italian Tomato Gratin features ripe, juicy tomatoes cut in half and topped with a savory blend of breadcrumbs, garlic, parsley and Parmigiano cheese.These ingredients combine to form a golden, crispy crust that complements the tender, sweet tomatoes underneath.
A drizzle of extra virgin olive oil and a touch of salt and pepper enhance the dish and bring out the natural flavors of the ingredients.
Whether served alongside grilled meats, as part of a larger antipasto spread, or enjoyed on their own, Romagna-style Gratin Tomatoes bring a taste of Italy to your table.
Join me as I take you through the steps to create this simple yet exquisite dish that is sure to become a favorite in your culinary repertoire.
Ingredients
- Prep Time: 10 Min
- Resting Time: 15 Min
- Cook Time: 40 Min
- Servings: 6
- 8 ripe red on-the-vine tomatoes
- 250 g (10-12 slices) of white bread
- 5 tablespoons of grated Parmigiano Reggiano cheese
- 3 tablespoon of chopped fresh parsley
- 1 garlic clove
- 1 cup of extra virgin olive oil
- salt to taste
- ground black pepper to taste
Instructions
Step 1) - First, wash the tomatoes and cut them in half. Use a knife to remove the seeds. Sprinkle a little salt on them and place them upside down in a colander for about 15 minutes. This helps the tomatoes gain flavor and lose extra water.
Step 2) - While the tomatoes are draining, prepare the aromatic filling. Put the bread slices in a food processor and chop them finely. Transfer the chopped bread to a bowl and add the chopped parsley.
Step 3) - Finely chop the garlic and add it to the bread mixture. Season with salt and pepper. Pour in a cup of extra virgin olive oil and mix everything together.
Step 4) - Rinse the tomatoes to remove the excess salt. Use a spoon to fill each tomato half with the bread mixture, pressing lightly on top. Arrange the filled tomatoes in an oven dish, placing them close to each other. Sprinkle grated Parmigiano Reggiano cheese on top of the tomatoes.
Step 5) - Drizzle a little more extra virgin olive oil over them. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes to form a golden crust. When the tops are golden, your tomato gratin is ready!
YOU MUST ALSO TRY:
- Italian Stuffed Peppers
- Stuffed Zucchini with Ham and Parmigiano
- Roman Rice-stuffed Tomatoes (Pomodori al Riso)
Storage
Romagnola-style gratin tomatoes are a delicious and versatile dish that can be easily stored for later enjoyment.
In the Refrigerator
After baking, if there are leftovers, place them in an airtight container, layering parchment paper between each layer to prevent sticking.
Store the container in the refrigerator for up to 3-4 days. To reheat, simply place them in a preheated oven at 180°C (350°F ) for about 10-15 minutes until heated through.
In the Freezer
For longer storage, you can freeze the tomato gratin. Place them on a baking sheet lined with parchment paper and freeze until solid.
Transfer the frozen tomatoes to a freezer-safe container or zip-top bag, and store them for up to 2 months.
Thaw in the refrigerator overnight before reheating in the oven. Enjoy this Italian tomato gratin recipe any time with these easy storage tips!
Tips
Warm or Room Temperature: Baked Gratin Tomatoes are best served warm or at room temperature. This allows the flavors to meld beautifully, making them even more delicious.
Garnish with Fresh Herbs: Before serving, sprinkle some freshly chopped parsley over the tomatoes for an extra burst of color and flavor.
Drizzle of Olive Oil: A light drizzle of high-quality extra virgin olive oil enhances the dish's richness and adds a lovely sheen.
How to Serve
As a Starter (Antipasto)
Italian Tomato Gratin make a perfect antipasto. Pair them with a selection of Italian cured meats like prosciutto, salami, and mortadella, along with some marinated olives and crusty bread. This combination sets the stage for a delicious Romagna-style meal.
As a Side Dish (Contorno)
These tomatoes are an excellent side dish to accompany a variety of main courses. Here are some suggestions:
- Grilled Meats: They complement grilled chicken, steak, or pork chops perfectly. The savory and slightly tangy tomatoes balance the richness of the meat.
- Fish and Seafood: Pair them with baked or grilled fish, such as sea bass or salmon, for a light and healthy meal.
As a Main Course
For a light and vegetarian main course, serve the baked tomatoes with a hearty salad and some crusty bread. You can also pair them with a vegetable-filled frittata.
Variations
This is the authentic Italian recipe for Tomatoes au Gratin Romagnola style. The following variations allow you to modify the tomato gratin recipe to suit your personal tastes and the ingredients available.
- Adding cheese: In addition to Parmesan cheese, some variations include the use of other cheeses such as Pecorino Romano or Mozzarella for a richer flavor.
- Aromatic herbs: In addition to parsley, other herbs such as basil, oregano, or thyme can be used to add different aromatic notes.
- Flavored breadcrumbs: Some variations include using breadcrumbs flavored with onion or chili peppers to add a hint of spiciness or a more complex flavor.
- Walnuts or Pine Nuts: Some recipes call for the addition of chopped walnuts or pine nuts to the filling to add a crunchy texture and flavor.
Recipe Card
Romagna-style Tomato Gratin Recipe
Ingredients
- 8 tomatoes - ripe red on-the-vine tomatoes
- 250 g bread - 10-12 slices of white bread
- 5 tablespoons Parmigiano Reggiano cheese - grated
- 3 tablespoon parsley - chopped
- 1 garlic clove
- 1 cup olive oil - extra virgin
- salt - to taste
- black pepper - to taste
Instructions
- Wash the tomatoes and cut them in half. Use a knife to remove the seeds. Sprinkle a little salt on them and place them upside down in a colander for about 15 minutes. This helps the tomatoes gain flavor and lose extra water.
- While the tomatoes are draining, prepare the aromatic filling. Put the bread slices in a food processor and chop them finely. Transfer the chopped bread to a bowl and add the chopped parsley.
- Finely chop the garlic and add it to the bread mixture. Season with salt and pepper. Pour in a cup of extra virgin olive oil and mix everything together.
- Rinse the tomatoes to remove the excess salt. Use a spoon to fill each tomato half with the bread mixture, pressing lightly on top. Arrange the filled tomatoes in an oven dish, placing them close to each other. Sprinkle grated Parmigiano Reggiano cheese on top of the tomatoes.
- Drizzle a little more extra virgin olive oil over them. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes to form a golden crust. When the tops are golden, your tomato gratin is ready!
Roberto says
Love tomato gratin! I have made them for many years. Just for a little change, I added bacon flakes, and I liked that. Okay! They are fake bacon, but fake bacon is better than no bacon, so try them!