Post Eagle Newspaper


May 18, 2024

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New Jersey

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Cherry Tomato Gratin


Cherry Tomato Gratin

3 T. olive oil, divided
2 lbs. cherry tomatoes
1/4 c. dried bread crumbs
1 clove garlic, minced
1/2 c. snipped fresh basil, divided
3/4 tsp. salt, divided
2 tsp. fresh ground black pepper
1 c. ricotta cheese
2 eggs
1/4 c. cream

Preheat oven 425˚.
Choose a shallow baking dish to hold tomatoes snugly packed in single layer. Using the 2 T. of the olive oil, grease the bottom & sides of dish. Add the tomatoes, rolling them around to coat with olive oil. Combine bread crumbs, garlic, 5 T. of basil, 1/4 tsp. salt & the pepper. Sprinkle half of mixture over tomatoes. Combine the ricotta cheese, remaining 3 T. basil and 1/2 tsp. salt, eggs & cream. Stir until well blended and creamy. Pour over the crumb topped tomatoes & sprinkle with rest of bread crumbs & remaining olive oil. Bake about 15 min. until bubbly. Tomatoes should not burst.

Recipe by Mrs. Mary Kurowski