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:

Quickview
193k Calories
6g Protein
14g Total Fat
11g Carbs
32% Health Score
Limit These
Calories
193k
10%

Fat
14g
22%

  Saturated Fat
2g
18%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
9mg
3%

Sodium
943mg
41%

Get Enough Of These
Protein
6g
13%

Vitamin C
101mg
124%

Vitamin A
3649IU
73%

Vitamin K
37µg
36%

Vitamin E
3mg
26%

Potassium
613mg
18%

Vitamin B6
0.35mg
17%

Manganese
0.32mg
16%

Fiber
3g
16%

Folate
59µg
15%

Vitamin B3
2mg
14%

Calcium
120mg
12%

Phosphorus
119mg
12%

Magnesium
37mg
9%

Copper
0.17mg
9%

Vitamin B2
0.14mg
8%

Iron
1mg
7%

Vitamin B1
0.11mg
7%

Selenium
4µg
6%

Zinc
0.81mg
5%

Vitamin B5
0.44mg
4%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

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