Tomatoes au gratin

Ingredients

9

Steps

6

Serves

6

Cook Time

35-40 Min

Ingredients

  • 900g/2lb tomatoes
  • 50g/2oz butter, softened
  • 3 garlic cloves, chopped
  • 1 teaspoon sugar
  • 4 teaspoons chopped fresh basil
  • 300ml/10fl oz double cream
  • 50g/2oz dried breadcrumbs
  • 25g/1oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Put the tomatoes in a bowl of just-boiled water, and leave for 30 seconds. Peel off the skin and thinly slice the flesh.
  • Brush the inside of an ovenproof dish liberally with some of the butter.
  • Arrange a layer of tomato slices in the bottom of the dish, then sprinkle with a little of the garlic, sugar and basil. Season with salt and pepper. Pour over a thin layer of cream. Repeat these layers until all the ingredients have been used.
  • Mix the breadcrumbs and Parmesan together, then sprinkle over the top of the tomatoes and cream. Dot with the remaining butter.
  • Bake in the oven for 20–30 minutes until the topping is golden brown. Serve hot.
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