Tomato Gratin is a typical dish of Romagna cuisine. Emilia Romagna is a region of northern Italy known for its traditional local cuisine, made with home-made pasta (tagliatelle, ravioli, tortellini), lasagna and piadina to name a few.
Tomato Gratin are made with firm ripe tomatoes (the big round type such as vine tomatoes), cut in two then drained from excess water and filled with a mixture made with bread, garlic, parsley and extra virgin olive oil.
This breading, called “pan grates,” should be pretty greasy, otherwise the filling will be dry when cooked.
Now let’s start to learn how to make Tomato Gratin Romagna style.
Tomato Gratin Recipe
- 8 ripe round and firm tomatoes
- 250g (9oz) of bread
- 5 tablespoons of grated Parmigiano cheese
- 3 tablespoon of chopped parsley
- half garlic clove
- 1 cup of extra virgin olive oil
- salt and pepper
Wash tomatoes and cut them in half (1). Remove their seeds, salt them and place them upside down to drain in a colander (2). Meanwhile, prepare the aromatic breading: finely chop the bread (3) and add the chopped parsley (4).
Chop finely the garlic and add it to the mixture (5). Season with salt and pepper. Finally, add a cup of extra virgin olive oil (6) and stir (7). Wash the tomatoes to remove the excess salt and fill them with the mixture, pressing lightly (8).
Arrange them in a baking dish side by side. Sprinkle with Parmesan cheese (9), drizzle with a little olive oil and place in a preheated oven at 180° (350F) covered with an aluminum foil for 30 minutes (10). After 30 minutes remove the aluminum foil and bake in the oven for 10 minutes (11).
Serve Tomato Gratin hot or cold, as a main course or as a side dish with meat.