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The Journal Gazette

  • America's Test Kitchen 

Wednesday, July 31, 2019 1:00 am

Tomato gratin doesn't need to be mushy

AMERICA'S TEST KITCHEN

A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one.

Starting our gratin on the stovetop initiated the breakdown of the tomatoes, drove off some moisture that would otherwise have sogged out the bread, and shortened the overall cooking time. We finished the dish in the dry, even heat of the oven.

You can serve the gratin hot, warm, or at room temperature. You will need a 12-inch oven-safe skillet for this recipe.

Best Summer Tomato Gratin

6 tablespoons extra-virgin olive oil

6 ounces crusty baguette, cut into 3/4 inch pieces (4 cups)

3 garlic cloves, sliced thin

3 pounds ripe tomatoes, cored and cut into 3/4 inch pieces

2 teaspoons sugar

1 teaspoon salt

1 teaspoon pepper

11/2 ounces Parmesan cheese, grated (3/4 cup)

2 tablespoons chopped fresh basil

Adjust oven rack to middle position and heat oven to 350. Heat 1/4 cup oil in 12-inch oven-safe skillet over medium-low heat until shimmering. Add bread and stir to coat. Cook, stirring constantly, until bread is browned and toasted, about 5 minutes; transfer to bowl.

Cook remaining 2 tablespoons oil and garlic in now-empty skillet over low heat, stirring constantly, until garlic is golden at edges, 30 to 60 seconds. Stir in tomatoes, sugar, salt, and pepper. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have started to break down and have released enough juice to be mostly submerged, 8 to 10 minutes.

Off heat, gently stir in 3 cups bread until completely moistened and evenly distributed. Using spatula, press down on bread until completely submerged. Arrange remaining 1 cup bread evenly over surface, pressing to partially submerge. Sprinkle evenly with Parmesan.

Transfer skillet to oven and bake until top of gratin is deeply browned, tomatoes are bubbling, and juice has reduced, 40 to 45 minutes. After 30 minutes, run spatula around edge of skillet to loosen crust and release any juice underneath. (Gratin will appear loose and jiggle around outer edges but will thicken as it cools.)

Remove skillet from oven and let sit for 15 minutes. Sprinkle with basil and serve. Makes 6 to 8 servings.