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Jacques Pepin Recipe For Tomato And Bread Gratin

Gratin of Tomato And Bread

Gratin of Tomato And Bread

Adapted from Jacques Pépin's Table by Jacques Pépin

Ingredients

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

Directions

  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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