Garlicky Cherry Tomato Gratin

Garlicky Cherry Tomato Gratin
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil, plus more for oiling the dish
  • 1-¾ lb. small red and yellow cherry tomatoes, halved (about 4-½ cups)
  • 1 tsp. balsamic vinegar
  • 1 tsp. minced fresh garlic
  • 1-½ cups fresh breadcrumbs
  • 2 Tbs. fresh orange juice
  • 1 tsp. lightly chopped fresh thyme, plus ¼ teaspoon whole leaves
  • + 1 more ingredients
    • Kosher salt

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 d...

View full recipe at Fine Cooking


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