A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beefsteak Tomato Gratin
- add review
- #65369
For a veggie-forward take on the classic Italian bake. With minimal ingredients and maximum flavor, it's simple enough for a weeknight yet elegant enough for any table.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 ripe beefsteak or other large tomatoes
1/4 cup chopped fresh Italian parsley
2 teaspoons fresh thyme, divided
3 cloves garlic, minced, divided
sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
3 tablespoons coarse fresh bread crumbs
1 tablespoon finely grated Parmesan cheese
directions
Preheat oven to 450 degrees F. Core the tomatoes. Cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the parsley, thyme and garlic, and season with salt and pepper.
Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining parsley, thyme and garlic; salt and pepper; and 1 tablespoon of the oil.
Bake for 35-40 minutes, or until tomatoes are soft and a little browned. Remove from the oven and sprinkle with the bread crumbs and Parmesan, then drizzle on the remaining oil. Bake 8-10 minutes longer, or until the crumbs are toasty. Remove from oven and let sit briefly to cool a bit before serving.
added by
CookingDakota
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments