Cherry tomatoes are often the first ones to ripen in the garden and the last to give up to dropping fall temperatures. Most people who grow them eventually get to a point where they need to figure out something else to do with them besides using them in salads or eating them right off the vine. This is what you do with them. It’s simple, it’s fast to prepare, and it makes a fantastic side dish.
This recipe is based on one from “The Vegetarian Table: France” by Georgeanne Brennan, one of my favorite cookbooks.
Cherry Tomato Gratin Recipe
- 1 1/2 lbs cherry tomatoes
- 2 Tbsp olive oil
- 8 oz ricotta cheese
- 1/4 cup basil, julienned
- 2 cloves garlic, finely minced or pressed
- 1 tsp salt
- fresh ground pepper
- 2 Tbsp grated Parmesan cheese
- Preheat oven to 425°. Divide the tomatoes into four 8oz ramekins. Drizzle half a tablespoon of olive oil over each dish of tomatoes.
- In a bowl, mix the ricotta with most of the basil (set aside just a little for the top of each gratin), the garlic, salt, and pepper.
- Divide the ricotta between the four ramekins – top each dish with it, sprinkle with Parmesan, and add the rest of the basil.
- Place the ramekins on a baking sheet and bake for 15 minutes, then finish by broiling just until slightly browned (only a couple of minutes). Let it cool down before eating because those tomatoes retain heat well!
- Gluten free recipe. (I don’t know if any store bought ricotta has gluten in it but I used my homemade and it is definitely gluten free)
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