An-End-of-the-Season TOMATO GRATIN 3.0 by Foodie’s Chef Laura Brennan - Foodies Markets

Name: An-End-of-the-Season TOMATO GRATIN 3.0 by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 6 medium-size, u2018hot houseu2019-shaped, round tomatoes, 3 1u20444 -3 1u20442 pounds, total weight; 4-5 ounces of good quality prepared croutons (I used u2018butter-garlicu2019 flavored croutons.); 1u20442 bunch flat-leaf parsley, washed, dried and leaves picked from the stems; 1 or 2 shallots, peeled and very thinly sliced; 8-10 tablespoons extra virgin olive oil, divided, plus more as needed; 2 1u20442 -3 1u20442 teaspoons dried herbes de Provence spice mix *** See Below; Kosher salt; Fresh ground black pepper; Optional: 2 tablespoons finely grated, best quality parmigiana cheese

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There are stll decent, ripe tomatoes at our petite Farmers’ Market in South Boston. To be sure, they are really winding down. I keep making this dish every week because it is so delicious and so...

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Ingredients

6 medium-size, u2018hot houseu2019-shaped, round tomatoes, 3 1u20444 -3 1u20442 pounds, total weight
4-5 ounces of good quality prepared croutons (I used u2018butter-garlicu2019 flavored croutons.)
1u20442 bunch flat-leaf parsley, washed, dried and leaves picked from the stems
1 or 2 shallots, peeled and very thinly sliced
8-10 tablespoons extra virgin olive oil, divided, plus more as needed
2 1u20442 -3 1u20442 teaspoons dried herbes de Provence spice mix *** See Below
Kosher salt
Fresh ground black pepper
Optional: 2 tablespoons finely grated, best quality parmigiana cheese