Tomato, Garlic and Parmesan Gratin
Tomato, Garlic and Parmesan Gratin



  • 80ml olive oil
  • 4 sliced garlic cloves
  • 4 sliced shallots
  • 4 ripe tomatoes, sliced
  • 400g cherry tomatoes on the vine
  • 2 tsp red wine vinegar
  • 1 tsp sugar
  • 2 tbsp Dijon mustard
  • 25g butter, melted
  • 150g ciabatta, torn into 2cm chunks
  • 2 tbsp chopped oregano
  • 120g parmesan, grated
  • Heat the oil in a frying pan and cook the garlic and shallots for 5 mins to soften. Spread over the base of a 22cm x 32cm gratin dish, and layer the sliced tomatoes and cherry tomatoes on top. Mix the vinegar, sugar, mustard and butter with 1 tsp sea salt, and pour the mixture over the tomatoes. Bake for 10 mins.
  • Meanwhile, heat 1cm of oil in a frying pan and fry the bread until golden and crisp. Remove and drain on kitchen paper. Remove the tomatoes from the oven and scatter your croutons over the top, pressing into the juices. Mix the cheese and oregano in a bowl and scatter over the gratin, then bake for 10 more mins before serving.
30 mins
4 serving

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