Jacques Pépin’s Cherry Tomato Gratin
- Prep time: 15 minutes
- Baketime: 35 to 40 minutes
- Oven Temp: 375°F
Ingredients
- 2 to 3 pints small cherry tomatoes (left whole)
- 3 to 4 cloves garlic, thinly sliced or minced
- 1 cup fresh breadcrumbs (made from day-old French bread)
- 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
- 1/4 cup fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Prep the Oven: Preheat your oven to 375°F. Lightly grease a long ceramic baking dish or oval gratin dish with a little bit of olive oil
- Combine: In a large mixing bowl, toss the whole cherry tomatoes, sliced garlic, fresh breadcrumbs, chopped basil, and grated Parmesan cheese together.
- Moisten: Drizzle the extra-virgin olive oil over the mixture, then season with the salt and pepper. Toss everything gently until the breadcrumbs are completely moistened by the oil and the tomatoes are evenly coated.
- Assemble: Transfer the mixture into your prepared long baking dish, spreading it out into an even layer.
- Bake: Place the dish in the middle rack of your oven and bake for 35 to 40 minutes. You will know it is ready when the cherry tomatoes are wrinkled, sweet, and beginning to burst, and the cheesy breadcrumbs on top are deeply golden brown and crisp
