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 Gratin of Cherry Tomatoes Recipe
A simple snack / side dish or an independent dish with juicy sweet cherry tomatoes that burst on the tongue, sprinkled with fragrant hot juice and delight the taste buds. A quick hot dish for tomato lovers and those who do not like to mess around in the kitchen for a long time.
Course Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Brazilian Cuisine
Keyword For Beginners, Medium
Cook Time 20 minutes
Servings
Ingredients
Course Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Brazilian Cuisine
Keyword For Beginners, Medium
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Wash and dry tomatoes and greens. If necessary, pre-dry the bread in the oven.
    Prepare the products. Wash and dry tomatoes and greens. If necessary, pre-dry the bread in the oven.
  2. Chop the garlic and herbs. * I use parsley, green onion, cilantro, lemon basil and/or mint, also suitable.
    Chop the garlic and herbs. * I use parsley, green onion, cilantro, lemon basil and/or mint, also suitable.
  3. Chop cherry tomatoes in several places with a toothpick so that the marinade is better absorbed, and marinate in a mixture of soy sauce, vinegar, crushed garlic and herbs with the addition of freshly ground black pepper. The longer the tomatoes are marinated, the better.
    Chop cherry tomatoes in several places with a toothpick so that the marinade is better absorbed, and marinate in a mixture of soy sauce, vinegar, crushed garlic and herbs with the addition of freshly ground black pepper. The longer the tomatoes are marinated, the better.
  4. Dried bread is crushed into crumbs using a blender or rolling pin / grater.
    Dried bread is crushed into crumbs using a blender or rolling pin / grater.
  5. Mix the breadcrumbs, chopped herbs and garlic, season with olive oil, salt and black pepper to taste, mix well so that all the crumbs are soaked in oil. * Perhaps someone will want to add grated parmesan to this mixture - your right. But I do not recommend using parmesan in dishes with soy sauce.
    Mix the breadcrumbs, chopped herbs and garlic, season with olive oil, salt and black pepper to taste, mix well so that all the crumbs are soaked in oil. * Perhaps someone will want to add grated parmesan to this mixture - your right. But I do not recommend using parmesan in dishes with soy sauce.
  6. Put the pickled tomatoes in a heat-resistant mold, put the breadcrumb mixture on top and send it to the oven, preheated to 180C, for 5-10 minutes or until browning. * The remaining tomato marinade can be used as a salad dressing or marinate meat/fish in it.
    Put the pickled tomatoes in a heat-resistant mold, put the breadcrumb mixture on top and send it to the oven, preheated to 180C, for 5-10 minutes or until browning. * The remaining tomato marinade can be used as a salad dressing or marinate meat/fish in it.
  7. Remove the finished tomatoes from the oven and let them cool for a couple of minutes, otherwise you can burn them with hot juice. When serving, garnish with herbs.
    Remove the finished tomatoes from the oven and let them cool for a couple of minutes, otherwise you can burn them with hot juice. When serving, garnish with herbs.
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