Tomato and Pepper Gratin

[Guest guest]

Tomato and Pepper Gratin

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Inspired by the southern French region of Provence, this dish layers juicy

tomatoes and fire-roasted peppers with herbs and capers. This dish is best

served cold or at room temperature; serve with grilled or sautéed fish and

white French wine.

 

Cuisine: Italy

Prep Time: 15 Minutes

Cooking Time: 25 Minutes

Yield: 6 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients

 

 

 

2 tablespoon(s) Olive oil

4 Tomatoes, ripe, cored and sliced thick

to taste Sea salt

1/2 cup(s) Italian parsley, fresh, coarsely chopped

1/2 cup(s) Basil, fresh, chopped

2 teaspoon(s) Oregano, dried

2 tablespoon(s) Capers

1 1/2 cup(s) Roasted red pepper strips

 

 

 

 

 

 

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Instructions

 

Preheat oven to 375°F. Oil an 8 x 8 inch baking dish large enough to contain

the ingredients in several layers. Arrange a layer of tomato slices on the

bottom of the dish.

Season tomatoes with salt and pepper, and sprinkle some of the herbs and

capers on top. Cover with a layer of pepper strips. Season lightly with salt

and pepper, and sprinkle with herbs and capers. Continue layering

ingredients, topping the final layer with bread crumbs. Drizzle with oil.

Bake gratin for 25 minutes, or until tender and juicy.

Serve hot, or at room temperature.

 

 

 

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