How To Make Tomato Gratin

Step 1: You will need

Step 2: Preheat the oven.

Make sure that the oven is heated at 175ºC/Gas 3.

Step 3: Rinse the mixed herbs.

Using your hands, hold the bunch of mixed herbs and rinse thoroughly under a cold running tap. Finish by shaking off any excess water.

Step 4: Pat dry, destalk and chop mixed herbs.

Place a paper towel over a chopping board and lay the herbs out. Pat them dry but be careful not to damage or bruise the leaves. Tear the leaves from the stalk and, using a small knife, finely dice them.

Step 5: Core and slice the tomatoes.

You should core out the eyes of the tomatoes and use the small knife to slice into one-centimetre rounds.

Step 6: Chop the garlic.

Continue by chopping the peeled garlic.

Step 7: Dice the bread.

Switching to the large knife, chop the bread into slices and follow with rough dicing.

Step 8: Make breadcrumb coating.

Use the electric blender to mix the diced bread, half the chopped herbs and half the chopped garlic. Be sure to season with salt and pepper and olive oil before blending.

Step 9: Lightly oil the dish.

Oil a paper towel and use this to grease the inside of the dish - this will avoid anything sticking to the dish when it is cooking.

Step 10: Layer the dish with tomatoes and herbs.

Firstly, layer the bottom of the dish with tomatoes and sprinkle over them with the mixed herbs and garlic. Once again season with salt and pepper and olive oil.

Step 11: Repeat layering.

You should repeat this layering process until the tray is full.

Step 12: Coat the tomatoes.

Using the palm of your hand, pat down the tomatoes to make room for the breadcrumb coating. Finish the dish by evenly topping the tomatoes with the breadcrumb mixture.

Step 13: Bake for 30 minutes.

Cook for 30 minutes until the topping is crunchy to the touch and turns a golden colour.

Step 14: Serve.

Present the tomato gratin in a serving dish or heap small portions onto individual plates to accompany a meat dish with a large glass of full-bodied red wine.