What is tomato gratina?

tomato gratin is a French method of preparation of tomatoes, which includes the formation of crunchy cortex or icing over a casserole, which is laminated in slices or very small tomatoes. The bark on the top of the tomatoes is usually made of breadcrumbs that have been thrown by olive oil or garlic and sometimes grated hard cheese. The tomatoes are layered at the bottom of the baking pan, the bread crumbs have sprinkled over the top and the food is either placed in a very hot oven until the crumbs areast and tomatoes cook, or gratin is placed under a hot broker for a short time to crunch the bark. The basic recipe for tomato grad is sometimes improved by adding spices, liquids such as white wine in a baking pan or vegetable such as zucchini, onion, potatoes or eggplant. The finished gratin can be administered as a side dish, an appetizer or a very light main course. Most recipes by calling for diameter for large tomatoes. Tomatoes are usually cut into slices that can be easily arranged at the bottom of the baking pan. Alternatively, a small grape n can be usedEbo cherry tomatoes by cutting each tomato in half or quarters depending on accurate size. Several recipes peel tomatoes after their parboiling, although it is a question of personal taste.

The

hump for tomato gratin can be made in several ways, but traditionally consists of freshly ground breadcrumbs, some olive oil or molten butter and a little grated parmesan. The mixture can be made in a bowl and poured through tomatoes or alternately, oil or butter can be melted in a pan together with garlic and other flavors, after which the breadcrumbs can be added and roasting before placement through tomatoes. The bread crumbs are best used when it is fresh from daily loaf, mainly because the crumbs purchased in a can be too fine for the bowl and can burn in a hot oven.

For assembly of tomato gratin are slices of tomatoes usually layered in a saucepan bowl, sometimes only one orTwo layers deep, with spices such as salt and basil between each layer. Tomatoes are sometimes cooked for a short time in the oven before adding the icing to ensure cooking without causing breadcrumbs to burn. The mixture is then poured on the tomatoes and the whole bowl is located in a hot oven or under a broiler. When the bread crumbs were filmed and the tomato gratin becomes very aromatic, it can be removed from the oven and allowed to cool briefly before serving.