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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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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