Two-Tomato Gratin

With all the flavors of bruschetta, this dish goes well with grilled fish or steak.


6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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.

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.

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

Cooking Light

August 2005
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