Green tomato gratin (Yesil domates bastisi) from Mediterranean Cooking: Revised with 75 New Recipes (page 89) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poultry stock or meat stock for vegetable stock.

  • Rinshin on September 11, 2016

    Very simple with few ingredients but delivers terrific taste. A bit like cooked salsa or tomatillo sauce in texture. The acidity of green tomatoes is wonderfully balanced with sweetness coming from cooked onion. Added 1 garlic clove with the onion and instead of using cayenne I added urfa biber after coming out of the oven. Baked for 1 hour with aluminum foil at 400 F, but I felt that it needed more time to reduce the liquid so after 1 hr, took off the foil and baked for additional 30 min. Needs fair amount of of salt to bring out the flavor. Did not have ricotta salata and used dollops of ricotta cheese instead. Great for dipping bread or pita and fabulous with chilled white wine.

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