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Crunchy baked tomato & onion gratin

Crunchy baked tomato & onion gratin

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A star rating of 4.7 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal189
low infat8g
saturates1g
carbs24g
sugars13g
fibre3g
protein4g
salt0.3g
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Ingredients

  • 3 onions , thinly sliced
  • 3 garlic cloves , thinly sliced
  • 4 tbsp olive oil
  • 1.2kg mixed tomato , from really big to cherry
  • 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
  • 1 tbsp golden caster sugar
  • 50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.

  • STEP 2

    Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

A star rating of 4.7 out of 5.16 ratings
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