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Five Minutes of Effort Yields a Rustic Tomato & Bread Gratin

Five Minutes of Effort Yields a Rustic Tomato & Bread Gratin

At his seminar in Aspen, French cooking authority Jacques Pépin had a lot to say about boiling the world's most perfect eggs. While doing so, he also managed to make six stunning tomato dishes, using a number of in-season varieties, including a stacked Greek tomato salad, tomato-laced spaghetti with anchovies, and a tomato-bread gratin.

I just so happened to return from the neighborhood farmers market bearing a loaf of fresh-baked bread and vine-ripened cherry tomatoes, so I combined those with Parmesan to make Jacques's gratin. The simplistic French country dish highlights the seasonality of sweet cherry tomatoes, so don't skimp on quality ingredients, and be sure to buy local tomatoes. Get your hands on the recipe, which requires only five minutes of prep, after the break.

Jacques Pépin's Table by Jacques Pépin

Jacques Pepin Recipe For Tomato And Bread Gratin


  1. 1-1/4 pounds (3-1/2 cups) cherry tomatoes
  2. 3 ounces (3-1/2 cups) day-old bread, preferably from a baguette, cut into 1-inch cubes
  3. 6 cloves (2 tablespoons) garlic, peeled and thinly sliced
  4. 1/2 cup coarsely chopped parsley
  5. 1/2 teaspoon freshly ground black pepper
  6. 3 tablespoons good-quality olive oil
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/3 cup grated Parmesan cheese


  1. Preheat the oven to 375ºF. Wash the tomatoes and remove and discard any stems.
  2. Put the tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mixture to a 6-cup gratin dish.
  3. Bake for 40 minutes and serve.

Makes 6 servings.

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Advah Advah 7 years
Thanks for the advice, Yum!! That sounds delicious, I'll try that!
filmgirl81 filmgirl81 7 years
I really want to try this with yumsugar's bread and tomato suggestions in mind. It looks like a nice budget friendly dish
brownsugamama brownsugamama 7 years
Can't wait to try this.
Food Food 7 years
Advah: Instead of using a crusty sourdough, I used a soft country bread that had been sitting around for a day, and the gratin turned out fluffy rather than hard. And if the tomatoes are too acidic for you, I'd look out for a variety with low acid and high sugar content, like Sweet 100s. Hope that helps!
Leilanic1 Leilanic1 7 years
mmmm i'm making this tomorrow with my grilled chicken
chancleta chancleta 7 years
My hubbie would love this.
CiaoBella2 CiaoBella2 7 years
Once vine ripe tomatoes are in season in my neighborhood I'll give this recipe a try. The pictures are making my mouth water, yum!
Advah Advah 7 years
I remember making it when you posted the recipe a couple of summers ago - it didn't turn out great though :( the bread was super dry, and the tomatoes were too acidic. Any suggestion on how to avoid turning the bread into stone?
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