MemberAugust 18, 2021 at 8:19 am
I made this dish after a friend completely blew off the CI instructions re: ingredient size, timing and ingredients. I felt it had potential (ergo, why I suggested my friend make it for a communal dinner in the first place) and am glad I tested it myself. I used a small baguette from La Brea for crusty bread and sourced local tomatoes, grew the basil, but God, cows and several farmers made the parmesan.
- This discussion was modified 1 month, 1 week ago by marilynfl.
MemberAugust 18, 2021 at 11:46 am
That is all really good to know because I was not drawn to the recipe–just seemed “too” simple. BUT the pictures are convincing as are the caveats to follow the directions!!
MemberAugust 18, 2021 at 6:42 pm
Deb, did you go to each link? There are three photos there, each listed separately. I can’t tell if it’s an issue since they are my photos and I can see them. This is a Guru Paul question.<div>
I just saved them to my iPad and will try loading them at this post.
Photos are prebaked, baked, and extra cheese + fresh basil.
MemberAugust 19, 2021 at 3:11 pm
I did not see any links. That being said – now I see you your 3 glorious pics! Thank you sooooo much!
MemberAugust 19, 2021 at 3:21 pm
I’m usually a kitchen renegade, but there was a line in the original recipe, “don’t skip the step at 30 mins, it’s important” that spooked me into following the recipe exactly last summer. It was SO GOOD! Still waiting to accumulate three pounds of ripe brandywine tomatoes from the garden this year.
MemberAugust 19, 2021 at 8:06 pm
I found that comment helpful as well and I did as I was told. I thought it was good, but not over the top. I will definitely do the top that way again. I’m glad that when I thirded it, I added extra croutons to ensure an exquisite crust.
I think my favourite of this sort is still a tomato tart. ANd I too, like a little Dijon on the crust.
MemberAugust 22, 2021 at 2:20 pm
Your link for this NYT recipe in another post did not work for me. It seemed like it might, then after I clicked on the “Free access to recipes” link and filled in the info, it took me to an entirely different recipe. An attempt to get to the gratin one brought up the pay wall.
Looks like a “bait & switch” on their part.
MemberAugust 22, 2021 at 3:17 pm
Hi Judy–It’s a CI recipe. I actually weigh the bread and measure when adding the bread to the gratin. Do use the pan size specified–a smaller pan won’t allow for the juices to concentrate, thus making the bread soggy. (unless you are halving the entire recipe)
6 tablespoons extra-virgin olive oil
6 ounces crusty baguette, cut into 3/4-inch cubes (4 cups)
3 garlic cloves, sliced thin
3 pounds tomatoes, cored and cut into 3/4-inch pieces
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1 ½ ounces Parmesan cheese, grated (3/4 cup)
2 tablespoons chopped fresh basil
BEFORE YOU BEGIN
For the best results, use the ripest in-season tomatoes you can find. Supermarket vine-ripened tomatoes will work, but the gratin won’t be as flavorful as one made with locally grown tomatoes. Do not use plum tomatoes, which contain less juice than regular round tomatoes and will result in a dry gratin. For the bread, we prefer a crusty baguette with a firm, chewy crumb. You can serve the gratin hot, warm, or at room temperature.
Adjust oven rack to middle position and heat oven to 350 degrees. Heat ¼ cup oil in 12-inch ovensafe skillet over medium-low heat until shimmering. Add bread and stir to coat. Cook, stirring constantly, until bread is browned and toasted, about 5 minutes. Transfer bread to bowl.
Return now-empty skillet to low heat and add remaining 2 tablespoons oil and garlic. Cook, stirring constantly, until garlic is golden at edges, 30 to 60 seconds. Add tomatoes, sugar, salt, and pepper and stir to combine. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have started to break down and have released enough juice to be mostly submerged, 8 to 10 minutes.
Remove skillet from heat and gently stir in 3 cups bread until completely moistened and evenly distributed. Using spatula, press down on bread until completely submerged. Arrange remaining 1 cup bread evenly over surface, pressing to partially submerge. Sprinkle evenly with Parmesan.
Bake until top of gratin is deeply browned, tomatoes are bubbling, and juice has reduced, 40 to 45 minutes; after 30 minutes, run spatula around edge of skillet to loosen crust and release any juice underneath. (Gratin will appear loose and jiggle around outer edges but will thicken as it cools.)
Remove skillet from oven and let stand for 15 minutes. Sprinkle gratin with basil and serve.
The photos should give you an idea of how it looks when adding the three cups bread and then the last cup. I use a little less than 3 cups submerged to add more crispy bits on top.