Entertaining

Tomato, parmesan and caramelised garlic gratin with salsa verde

Name: Tomato, parmesan and caramelised garlic gratin with salsa verde recipe
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 4 garlic cloves, thinly sliced; 4 eschalots, thinly sliced; 4 ripe heirloom or roma tomatoes, cut into 8mm thick slices; 400g cherry tomatoes on the vine; 2 tsp red wine vinegar; 1 tsp caster sugar; 2 tbs Dijon mustard; 25g unsalted butter, melted; 150g Italian-style bread, torn into 2cm chunks (we used ciabbata); 2 tbs finely chopped oregano; 1 1/2 cups finely grated parmesan; 1/2 bunch flat-leaf parsley; 2 tbs oregano, leaves picked; 1/2 bunch mint, leaves pickled; 1/4 cup (60ml) red wine vinegar; 100ml extra virgin olive oil; 50g capers in vinegar, drained; 2 tsp Dijon mustard

Rate now

Jump to recipe

by Phoebe Wood

Nov 18, 2021

This golden, cheesy side is the ultimate comfort dish.

1/3 cup (80ml) extra virgin olive oil
4 garlic cloves, thinly sliced
4 eschalots, thinly sliced
4 ripe heirloom or roma tomatoes, cut into 8mm thick slices
400g cherry tomatoes on the vine
2 tsp red wine vinegar
1 tsp caster sugar
2 tbs Dijon mustard
25g unsalted butter, melted
150g Italian-style bread, torn into 2cm chunks (we used ciabbata)
2 tbs finely chopped oregano
1 1/2 cups finely grated parmesan

Salsa verde

1/2 bunch flat-leaf parsley
2 tbs oregano, leaves picked
1/2 bunch mint, leaves pickled
1/4 cup (60ml) red wine vinegar
100ml extra virgin olive oil
50g capers in vinegar, drained
2 tsp Dijon mustard

Method

1.

For the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste Preheat oven to 170°C.
2.

Heat oil in a medium non-stick frypan over low heat. Add garlic and eschalot and cook, stirring occasionally, for 5-6 minutes until softened and light golden. Remove with a slotted spoon, reserving pan and oil. Spread garlic and eschalot over the base of a 22cm x 32cm baking dish. Layer sliced tomatoes and cherry tomatoes on the vine over the top.
3.

Combine vinegar, 1 tsp salt flakes, sugar, mustard and butter in a jar and shake to combine, then pour over the tomato. Bake for 8-10 minutes until tomatoes are starting to soften and bubble.
4.

While the tomatoes are baking, heat reserved oil in frypan over medium heat. Add bread and cook, stirring occasionally, for 5-6 minutes until deep golden and crunchy. Remove with a slotted spoon and drain on paper towel.
5.

Remove tomatoes from the oven and scatter croutons over the top, pressing into the juices. Combine oregano and parmesan in a bowl and scatter over the gratin. Bake for 10 minutes until parmesan has melted through the gratin.
6.

Cool to room temperature, then spoon over the salsa verde to serve.