Tomato Graté

By • July 24, 2013 2 Comments

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Author Notes: Growing up, my grandparents had a vegetable garden, and around this time of year, crates of tomatoes would start lining up along the back of their house. Some were canned for winter but most ended up on the table roasted and crusted with breadcrumbs, garlic and parsley. These tomatos are ubiquitous on the Romganolo table, and quite possibly the best food in the world.lisina


Serves 8

  • 8 beefsteak or large heirloom tomatoes
  • 2 cups breadcrumbs (homemade or panko work best)
  • 3 cloves of garlic
  • 1 cup italian parsley, loosely packed
  • 1/3 cup olive oil + extra for drizzling
  • salt
  1. Preheat oven to 375 degrees, convection. Line a baking sheet with parchment paper.
  2. Cut the tomatoes in half crosswise, and use your fingers to scoop out the seeds. Lay them out on the baking sheet cut side up, drizzle with olive oil, and sprinkle with salt.
  3. In a food processor, combine the remaining ingredients and a large pinch of salt. Pulse until the parsley is finely chopped and the mixture is relatively uniform.
  4. Spoon the breadcrumb mixture onto the tomatoes, gently pressing it into the holes of the tomatoes. Use all or just about all of the crumbs.
  5. Roast at 375 for an hour. The breadcrumbs will start to look toasted. Reduce heat to 300 and roast for another 2 to 2 1/2 hours until tomatoes are wilted and tops are golden and crusty.
  6. Let the tomatoes cool for about 15 minutes to let the juices congeal. Serve warm, cold or room temp.

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