Ripe Summer Tomato Gratin with Basil (Gratin de Tomates au Basilic)
Take care not to cook the tomatoes too long: This dish tastes best if they are still a bit firm. Garnish, if you can, with basil leaves of different shapes and colors, both green and purple. Serve the gratin warm or at room temperature.
Recipe by Cooking Light July 2015
Gallery
Credit:
Iain Bagwell; Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
170 calories; fat 11.9g; saturated fat 2.1g; mono fat 7.8g; poly fat 1.4g; protein 5g; carbohydrates 13g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 186mg; calcium 76mg.