Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beefsteak Tomato Gratin
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- #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.
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