What do you do when your garden is overflowing with grape tomatoes? Well, you search the Web and find one of your favorite chefs recipe for tomatoes gratin. It was a no-brainer to give this a try when it was an Ina recipe. Very easy and flavorful..so much so I hope we have another big harvest to make this again.
Grape Tomatoes Gratin
1½ tablespoons plus ¼ cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
¹/³ cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread
Preheat the oven to 400 degrees.
Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1½ tablespoons of olive oil, thyme, 1 teaspoon salt, and ½ teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
Need an easy vegetable side dish with a quick clean up? Try grilling fresh green beans in foil while your chicken or steak is cooking right next to it.
We have made this recipe for a number of years now. It is very easy to throw together and can be changed up by switching out spices and seasonings. You can even take them with you to a picnic or as a side dish if camping already for grilling.
You will be amazed how easy and tasty this will be.
Grilled Green Beans
12 to 16 ounces of fresh green beans
4 to 5 garlic cloves smashed with skins on
1/2 jalapeño pepper, diced small
2 tablespoons of olive oil
Salt and fresh grounded per to taste
On a large piece of aluminum foil spread out beans, sprinkle with garlic cloves, jalapeno’s. Drizzle oil and season with salt and pepper. Close up foil around beans and transfer to grill. Cook for around 20 minutes, rotating packet every 5 minutes. When you’re move beans, be carefull of steam.