Name: Crunchy baked tomato & onion gratin
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: French
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

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Crunchy baked tomato & onion gratin

Crunchy baked tomato & onion gratin

Sarah Cook

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Serves 6

Easy

Prep: 25 mins

Cook: 1 hr and 20 mins

A star rating of 4.7 out of 5.18 ratingsRate

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

Freezable

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal189
fat8g

low
saturates1g
carbs24g
sugars13g
fibre3g
protein4g
salt0.3g

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.7 out of 5.18 ratings

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