09
Aug
10

Fresh Tomato Gratin Stew

I mentioned in my last post that this recipe helped get me through the week. I’m warning you; make this stuff and you just might blow a weeks worth of fat in one sitting! The only thing that stopped me from eating more than I did was the thought of the *lovely* pregnancy indigestion that would haunt me if I kept eating.

I don’t normally print recipes that I find in cookbooks; as a matter of fact, this is a first for me. Every recipe I have ever posted (before now) has been my own; if it was an adaptation, it was distant enough that I didn’t feel like I was infringing on anyone. I have adapted this recipe a bit, but it is such a unique dish that I must tell you two things: The recipe, as I mentioned last week, is from Marion Cunningham’s Lost Recipes, and I am certain that if you make this, you will go buy the book. It is, frankly, that yummy, and every other dish we have tried from Lost Recipes is yummy as well. If the deliciousness held inside weren’t enough, each recipe includes a few paragraphs about it’s origins and traditions; the notes are fascinating. It is one of the few cookbooks I have actually READ cover to cover!

Fresh Tomato Gratin Stew (adapted from Lost Recipes by Marion Cunningham)

  • 3 T butter
  • 4 lbs tomatoes, stemmed and sliced. I prefer heirloom
  • sea salt or kosher salt
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 cups fresh bread crumbs (put bread in the food processor)
  • 2 t fresh thyme

Preheat oven to 375 degrees. Melt 1 1/2 T butter in a medium sauce pan and use a pastry brush to coat a 2 1/2 quart casserole dish. Toss the bread crumbs in the remaining melted butter; then stir in the thyme and set aside. Put a single layer of tomatoes in the bottom of the dish, sprinkle with salt and dot with 1/3 of the remaining butter. Add another layer of tomatoes, salt and butter. Continue to do this until you are out of tomatoes and top with a bit more salt. Pour the cream over the tomatoes; then add the milk slowly, stopping when it is about level with the top of the tomatoes. Spread the bread crumbs evenly over the top and bake for 50 to 55 minutes until the top is evenly browned. Serve warm.

Our leftovers kept nicely covered in the fridge and were quite yummy the second day after reheating, in the pan, in a 300 degree oven.


2 Responses to “Fresh Tomato Gratin Stew”


  1. August 23, 2010 at 4:18 pm

    Looks like you’ve been having fun cooking! We’ve been doing the same since it’s been so hot to get out much. Enjoy the rest of your week! Can’t wait to see what you cook up next.


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