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Garlicky Cherry Tomato Gratin

Scott Phillips

Servings: four to six as a side dish.

I like to use a combination of cherry tomato varieties for great flavor and color. This is a perfect destination for those cute baskets of Sweet 100s on display at your farmers’ market. Don’t be tempted to use grape tomatoes, as their texture isn’t as pleasing as that of cherry tomatoes.


  • 3 Tbs. extra-virgin olive oil, plus more for oiling the dish
  • 1 tsp. minced fresh garlic
  • 2 Tbs. fresh orange juice
  • 1 tsp. balsamic vinegar
  • 1-3/4 lb. small red and yellow cherry tomatoes, halved (about 4-1/2 cups)
  • 1 tsp. lightly chopped fresh thyme, plus 1/4 teaspoon whole leaves
  • Kosher salt
  • 1-1/2 cups fresh breadcrumbs

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 240
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Protein (g): 2


  • Heat the oven to 350°F. Lightly oil a shallow 1-1/2-quart baking dish (a ceramic gratin dish is nice; the shallower the better). In a small (preferably nonstick) skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the minced garlic and cook until it softens and becomes fragrant (but does not brown), about 1 minute. Remove from the heat and let cool. Add the orange juice and balsamic vinegar and stir.
  • In a mixing bowl, combine the halved tomatoes with the garlic-oil mixture, the chopped thyme, and 1/2 tsp. kosher salt; stir well. Spread evenly in the gratin dish.
  • In another bowl, mix the breadcrumbs with the remaining 1 Tbs. olive oil, whole thyme leaves, and 1/4 tsp. kosher salt until well combined. Cover the tomatoes with the crumb mixture.
  • Bake until the crumbs are nicely golden, 50 to 60 minutes. By this time, the juices will have been bubbling around the edges for some time. The tomatoes will be tender but not completely broken down. The longer you bake the gratin, the more flavorful it will be as the juices will reduce, but don’t allow the crumbs to burn.


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Reviews (3 reviews)

  • FoodieNerd | 10/23/2008

    This dish is absolutely amazing with no changes made. I ate the gratin over crisped olive bread for a quick supper. I ate the leftovers with eggs- superb.

  • jjcook | 08/13/2008

    This has become one of my favorites--I've made with steaks, for barbecues, with beef tenderloin, and even for brunch a couple of times! I have made it as much as 3 days ahead--refrigerate the tomato mixture in the greased dish, store the crumb mixture in tupperware, then put them together before baking--I like to bring it to room temp. before assembling & baking. The tomatoes take on even more flavor when made ahead. EVERYONE loves this-there is never any left!

  • stollerhome | 01/15/2008

    This is amazing! We used all red cherry tomatoes b/c that's all that was available at the supermarket. This is a definite keeper!

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