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Tomato Gratin with Cream and Basil
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Tomato Gratin with Cream and Basil
Use big, fat, firm beefsteak tomatoes, the riper the better. The combination of cream and tomatoes is wonderfully rich and satisfying. The topping cheese can be anything you like: try Cheddar with a spoonful of Parmesan; crumbled Feta with grated Gruyère; or Mozzarella and Pecorino.
- Preparation time: 5 minutes to 10 minutes
- Cooking time: 20 minutes
-
Total time:
25 minutes
to 30 minutes
Serves: 4 - 6
Ingredients
- 1kg large, ripe tomatoes
- 500ml double cream
- Salt and freshly ground pepper
- 100g grated cheese
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped basil
- 1 tbsp dried chilli flakes
Method
- Preheat the oven to 220˚C/gas mark 7.
- Slice the tomatoes thickly and overlap them in a single layer in a large gratin dish. Pour over the cream and sprinkle with salt and pepper. Bake for about 15 minutes until the cream is boiling and the tomatoes have softened.
- Meanwhile, mix the grated cheese with the garlic, basil and chilli flakes. Preheat the grill to high, sprinkle the cheese mix over the tomatoes and slip under the grill for about 5 minutes until golden brown and bubbling.
- This is good served with grilled fish, or as a light lunch with new potatoes and slivers of ruby-red parma ham.
Comments
This recipe was first published in Thu Aug 01 01:00:00 BST 2002.
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