Provençal cherry tomato gratin from Barefoot Contessa Foolproof: Recipes You Can Trust (page 173) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-roasted filet of beef with basil Parmesan mayonnaise

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

  • Skamper on April 15, 2022

    I have made this with cherry tomatoes and sometimes with other vegetables, most recently with summer squash, using balsamic caramelized onion bread for the topping. Always delish!

  • averythingcooks on April 06, 2022

    I cut this back to 1/3 using 340 g of mostly cocktail tomatoes (cut in 1/4s) topped up with a few larger (1/2'd) yellow grape tomatoes. I also followed the advice of 1 commenter and added parmesan to the fresh bread crumb mix. This was (as expected) delicious. I'll play with the herbs a bit in the future (ie fresh thyme, basil etc).

  • Lepa on December 24, 2019

    This is good but makes an enormous quantity of tomatoes- too much for the five people we had at dinner. I did like this but would probably make a smaller portion next time. I also think @Lnevva's suggestion to add cheese is a good one.

  • twoyolks on July 16, 2019

    This is a simple celebration of cherry tomatoes. The gratin topping adds a bit of crunch for texture but the flavor of the cherry tomatoes shines through. I used a spare hot dog roll for the bread crumbs and it worked fine.

  • anya_sf on February 03, 2019

    I used whole wheat sandwich bread for the crumbs; I'm sure country bread would be even better. It took 35 minutes to bake. Very tasty.

  • Lnevva on July 20, 2015

    Need to add cheese! :)

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