This recipe was made by my grandmother every summer. In her house by the sea, she had a small vegetable garden with many bountiful tomato plants, perhaps just to make this dish. It’s very simple and always makes a good impression.
Nonna often made it for her sister-in-law Doriana when she went to visit her at the seaside: she did everything she liked.
Tomatoes au gratin
- Preparation time: 50 minutes
- Servings for 6 people
- Difficulty: Easy recipe
- Ingredients
- 900 gr or 2 lb of cluster tomatoes
- 1 bunch of parsley
- 4 tablespoons of breadcrumbs
- Extra-virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash and dry the parsley. Chop it very fine.
- Wash the tomatoes and cut them in half. Make diamond cuts with a knife.
- In a bowl mix the breadcrumbs with the minced parsley and season with the oil. Salt it and pepper it.
- Spread the tomatoes on a baking sheet covered with parchment paper. Put a little of the seasoned breadcrumbs on each half of the tomato. Season with a drizzle of extra-virgin olive oil and bake in a hot oven at 350°F for at least forthy minutes.
You can serve both lukewarm and cold.
Tips to ensure the success of the dish:
- The best tomatoes for this preparation must be those in bunches and not overly mature but still very hard to the touch.
- When the tomatoes are almost ready, you can turn the grill on for another three minutes.
Granny Irene with her beautiful sister-in-law Doriana
