Provençal Cherry Tomato Gratin


tomato couscous

I served this dish for a dinner party a couple of weeks ago, but we inhaled every last bit of it so I didn’t get a photo. Technically, I didn’t make it. My friends had to make it because although my husband and I love to entertain, I don’t think I’ve ever thrown a dinner party where I wasn’t still cooking when the guests arrived. This time, not only was I still cooking, I hadn’t made a couple of the dishes. My friend Jay made this dish for me with some help from Nancy who made the executive decision that the it was a waste of time to cut the tomatoes in half. My friend Nicole had to make the cous cous with peas and mint. I was able to have all of the appetizers ready by the time the guests arrived, and all of the desserts were made too, it’s just the main course that I had a little trouble pulling together. Thank goodness for great friends. I actually love cooking with friends over a glass of wine, so maybe I subliminally delay my preparation. Who knows!

I love this tomato dish. I also love that it’s a gratin but doesn’t have any cheese in it. I recommend using big cloves of garlic when you make this, and don’t skimp on the fresh parsley either. The crumb topping is delicious. Since the boys wouldn’t touch this (no big surprise), my husband and I ate it for leftovers. It was just as good as a leftover. The crumbs are really full of flavor and when you roast the tomatoes, they almost become slightly sweet. Delicious and great as a side dish for a dinner party.


Provençal Cherry Tomato Gratin
Recipe by Ina Garten as seen in the Wall Street Journal

3 pints cherry or grape tomatoes, halved
1 1/2  tablespoons plus 3/4 cup good olive oil
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 large garlic cloves
1/3 cup fresh flat-leaf parsley, chopped
2 cups coarse bread cubes from country bread, crusts removed

Preheat oven to 400 degrees. Place tomatoes in 9×13-inch ceramic or glass dish. Add 1 1/2 tablespoons oil, thyme, 1 teaspoon salt and pepper. Toss together. Spread tomatoes evenly in pan.

Place garlic, parsley and 1/2 teaspoon salt in food processor fitted with steel blade. Process until garlic is finely chopped. Add bread cubes and process until bread is in crumbs. Add 3/4 cup oil and pulse a few times to blend. Sprinkle crumbs evenly over tomatoes.

Bake gratin until crumbs are golden and tomato juices are bubbling, 40-45 minutes. Serve hot or warm.

Yield: 6 servings

One year ago:
Black Bean and Pepper Jack Burgers
Two years ago: Strawberry-Orange-Vanilla Smoothie
Three years ago: Shortbread Cookies
Four years ago: Sweet Potato Bread
Five years ago: Asian Salmon Burgers

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6 comments to Provençal Cherry Tomato Gratin

  • This looks amazing! I bet the crunchy breadcrumbs are just perfect alongside the sweet tomatoes!

  • StylishCuisine

    Becca – the crunchy breadcrumbs are amazing on top of the tomatoes!

  • Donna Carlin

    The gratin sounds delicious. What was the rest of the menu for your party?

  • StylishCuisine

    Hi Donna,

    Here’s what I served at the dinner party:

    Hors D’Oeuvres:
    –Candied Bacon (Ina Garten’s recipe)
    Sugar Spiced Nuts
    –A bowl of strawberries
    –Mustard Gruyere Batons (Ina Garten recipe)
    –White Bean Dip with Pita Chips (Giada DeLaurentiis recipe

    Main Course:
    –Korean Spinach Salad
    –Balsamic Roasted Filet of Beef
    –Sugar Snap Peas with Pancetta
    –Provencal Cherry Tomato Gratin
    Cous Cous with Peas and Mint
    –Homemade Focaccia

    –Chocolate Layer Cake
    –Mocha Chocolate Chip Cheesecake
    –Box of Lindt Chocolates

    Unfortunately most of the recipes aren’t posted on the blog yet. I test them on my dinner party guests to see if they’re good, then if I like them, I make them again so I can photograph/post them. If anything sounds good, I can point you to where I found the recipe.

  • I saw this recipe in Ina Gaten’s book Foolproof and only 1/4 cup of olive oil is added to the bread crumbs not 3/4 cup. I tried it with 1/4 cup and it seems to be more than enough. I was going to forward this recipe to a friend and would like to know the right amount to add to the bread crumbs.


  • StylishCuisine

    Hi Mike,

    I followed the recipe that was printed in the Wall Street Journal, and it called for 3/4 cup of olive oil, so that’s what I used and the resulting gratin was delicious. Thanks for letting me know that you had good results using just 1/4 cup. Definitely pass that tip along to your friend when you share the recipe. They can always add more olive oil if necessary.

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