Name: Tomatoes au Gratin (Gratinati al forno)
Prep time: PT10 M
Cook time: 1 h
Yield: 6 people
Ingredients: 24 ripe early girl tomatoes; 1/2 cup Parmigiano Reggiano (freshly grated); 6-7 leaves of fresh basil; 1 sprig fresh Italian oregano (only use 1/4 tsp if using dry oregano); 3 leaves of fresh mint; 1 sprig fresh dill; 10 sprigs fresh chives; 1 sprig fresh thyme; 1 pinch coconut sugar; 1/2 cup breadcrumbs (or more if needed); extra-virgin olive oil (enough to turn the ingredients into a crumble); salt and pepper (to taste); 1 lemon zest only

Tomatoes au Gratin (Gratinati al forno)

Course

Appetizers, Side Dishes

Servings	Prep Time
6people	10 minutes

Cook Time

1hour

Servings	Prep Time
6people	10 minutes

Cook Time

1hour

Ingredients

24ripe early girl tomatoes
1/2cup Parmigiano Reggianofreshly grated
6-7 leaves of fresh basil
1sprig fresh Italian oreganoonly use 1/4 tsp if using dry oregano
3 leaves of fresh mint
1sprig Fresh dill
10sprigs fresh chives
1sprig fresh thyme
1pinch coconut sugar
1/2cup breadcrumbsor more if needed
Extra-virgin olive oilenough to turn the ingredients into a crumble
salt and pepperto taste
1lemon zest only

Instructions

Pre-heat oven to 250F
Rinse the tomatoes, cut them in a half, horizontally, transfer them to a baking sheet lined with parchment paper. Drizzle with olive oil and salt.
Bake them for 45 minutes at 250 F
Finely chop all the herbs.
In a mixing bowl, combine all the ingredients, then add salt, lemon zest, pepper and sugar. Now add enough olive oil to make a crumble.
After 45 minutes, take the tomatoes out of the oven and top them with the crumble. Return to over for another 15 minutes.
Allow to rest for 5 minutes before serving.

Recipe Notes

You can use a mix of Parmigiano and Pecorino.

If you don't have much time, you can also make these by baking tomatoes and crumble together for 20 minutes at 350F, but I highly recommend the low and slow method when it comes to tomatoes, as they will slowly release the sugar while cooking, and will taste like candy.