James Peterson's Tomato and Herb Gratin
James Peterson's Tomato and Herb Gratin might be a good recipe to expand your side dish recipe box. This recipe serves 4 and costs $1.72 per serving. One portion of this dish contains approximately 6g of protein, 14g of fat, and a total of 193 calories. A mixture of anchovy, fresh basil leaves, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours. 47 people have made this recipe and would make it again. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. It is brought to you by Serious Eats. With a spoonacular score of 91%, this dish is awesome. If you like this recipe, you might also like recipes such as James Peterson's Pickled Chiles, James Peterson's Spinach Gnocchi, and Fine Cooking Vichyssoise by James Peterson.
Servings: 4
Ingredients:
8 anchovy fillets, soaked for 5 minutes in cold water and drained on paper towels (soaking optional)
2 tablespoons capers, drained
1 teaspoon coarse salt
30 fresh basil leaves
3 tablespoons extra-virgin olive oil
1/4 cup pitted and chopped olives (don't use canned olives)
1/4 cup finely grated Parmigiano-Reggiano cheese
2 red or green bell peppers, charred, peeled, seeded, and cut into 1/4-inch strips
6 ripe tomatoes, peeled
Equipment:
colander
oven
bowl
baking pan
Cooking instruction summary:
Procedures 1 Cut the tomatoes in half from top to bottom and cut each of the halves into 4 wedges. Use your thumb and forefinger to push the seeds out of each of the wedges. Toss the tomato wedges with the coarse salt and drain in a colander for 30 minutes. 2 Preheat the oven to 350 degrees. 3 Sprinkle the basil leaves with 2 teaspoons of the olive oil and coarsely chop. (The oil helps keep the leaves from turning black.) Immediately combine the basil with the remaining olive oil in a small bowl. 4 Spread and third of the basil mixture in an oval gratin dish or square baking dish just large enough to hold the tomatoes in a single layer. Arrange the tomatoes in the dish, overlapping them slightly if necessary. Spoon a second third of the basil mixture over the tomatoes and sprinkle over the Parmesan cheese. If you're using any of the other toppings, arrange them on top. 5 Bake for 1 to 1 1/2 hours, until there is no liquid left in the baking dish and a light crust has formed on top. If the cheese or toppings start to become too brown before the liquid has evaporated, turn down the oven and bake somewhat longer. Brush with remaining basil mixture and serve immediately.
Step by step:
1. 1
2. Cut the tomatoes in half from top to bottom and cut each of the halves into 4 wedges. Use your thumb and forefinger to push the seeds out of each of the wedges. Toss the tomato wedges with the coarse salt and drain in a colander for 30 minutes.
3. 2
4. Preheat the oven to 350 degrees.
5. 3
6. Sprinkle the basil leaves with 2 teaspoons of the olive oil and coarsely chop. (The oil helps keep the leaves from turning black.) Immediately combine the basil with the remaining olive oil in a small bowl.
7. 4
8. Spread and third of the basil mixture in an oval gratin dish or square baking dish just large enough to hold the tomatoes in a single layer. Arrange the tomatoes in the dish, overlapping them slightly if necessary. Spoon a second third of the basil mixture over the tomatoes and sprinkle over the Parmesan cheese. If you're using any of the other toppings, arrange them on top.
9. 5
10. Bake for 1 to 1 1/2 hours, until there is no liquid left in the baking dish and a light crust has formed on top. If the cheese or toppings start to become too brown before the liquid has evaporated, turn down the oven and bake somewhat longer.
11. Brush with remaining basil mixture and serve immediately.
Nutrition Information:
covered percent of daily need
