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Italian tomato gratin

Romagna-style Tomato Gratin Recipe

Barbara Felicità Lucchini
Pomodori Gratinati alla Romagnola, or Romagna-style Tomato Gratin, 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 6
Calories 480 kcal

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!

Nutrition

Serving: 100gCalories: 480kcalCarbohydrates: 27gProtein: 7gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 3mgSodium: 274mgPotassium: 465mgFiber: 4gSugar: 7gVitamin A: 1568IUVitamin C: 25mgCalcium: 122mgIron: 2mg
Keyword Italian tomato gratin recipe, tomato gratin
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