Two-Tomato Gratin

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

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 29%
  • Fat: 2.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 13.8g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 303mg
  • Calcium: 23mg


  • 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


  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.
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