ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Two-Tomato Gratin

Yield 6 servings (serving size: about 2/3 cup)
With all the flavors of bruschetta, this dish goes well with grilled fish or steak.

Ingredients

  • 1 garlic clove
  • 3 ounces French bread, torn into pieces
  • 2 teaspoons butter, melted
  • 1 teaspoon olive oil
  • 1/3 cup finely chopped shallots
  • 1 pint grape tomatoes
  • 1 pint yellow pear tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley
  • Cooking spray

Nutrition Information

  • calories 86
  • caloriesfromfat 29 %
  • fat 2.8 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 2.4 g
  • carbohydrate 13.8 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 1.1 mg
  • sodium 303 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 425°.

  2. With food processor on, drop garlic through food chute; process until finely chopped. Add bread; pulse until coarse crumbs measure 1 3/4 cups. Drizzle breadcrumbs with butter; pulse to combine.

  3. Heat oil in a medium ovenproof skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add tomatoes, salt, and pepper; sauté 1 1/2 minutes or just until heated. Stir in parsley. Sprinkle evenly with breadcrumb mixture. Lightly coat with cooking spray. Bake at 425° for 7 minutes or until golden brown. Let stand 5 minutes before serving.