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Tomato Gratin
This recipe was adapted for fresh from "Ciao Italia (My Lifelong Food Adventures in Italy)" by Mary Ann Esposito.
3 Tbsp. extra-virgin olive oil, plus more as needed
4 cups ciabatta bread, cut into 1" pieces
2 garlic cloves, minced
5 cups halved cherry tomatoes (about 2 pints)
1 tsp. salt
1 tsp. sugar, or more to taste
1/2 tsp. ground black pepper
1/2 cup finely chopped Swiss or fontina cheese
2 Tbsp. chopped fresh basil
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Tomato Gratin

Tomato Gratin

Tomato Gratin
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Center a rack in oven and heat to 350 degrees. Heat 2 tablespoons oil in large skillet over medium until shimmering. Add bread and cook, stirring occasionally, until golden brown, about 5 minutes, working in two batches if needed. Transfer to a large bowl.
2. Add remaining 1 tablespoon oil and the garlic and cook, stirring constantly, until golden. Stir in tomatoes, salt, sugar, and pepper and cook, stirring frequently, until tomatoes have released their juices, 4 to 6 minutes. Transfer to a 2-quart baking dish, then top with bread cubes; use a spoon or spatula to press bread into tomatoes, then sprinkle cheese evenly over top.
3. Transfer to oven and bake until top is browned and tomatoes are bubbling around edges of baking dish, 12 to 15 minutes. Sprinkle with basil before serving.
Source: Hannaford fresh Magazine, September 2020