"It looked so pretty with the tomatoes on top!" Show off your summer bounty of fresh tomatoes and zucchini squash with this ...

Greet Heirloom Tomato Season With This Easy Gratin Bursting with fresh tomatoes and tangy goat cheese, this simple, satisfying gratin is a summery weeknight supper you’ll want to keep on repeat ...

Bake until the tomatoes are soft and the goat cheese bubbles and browns in spots, about 20 minutes. Remove the gratin from oven, let rest at least 5 minutes, then top with remaining basil leaves ...

A tomato gratin is one of my go-to dishes for summer eating and is a super delicious side dish made with garden ripe cherry tomatoes and a good way to use up all those extra tomatoes you planted.

View Recipe Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead.

Start by preheating the oven to 400 degrees F. Meanwhile, roll out the pastry dough and place it in a 10-inch ovenproof pie dish. Wash the tomatoes and zucchini and slice them into rounds. Arrange ...

Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead.

Ingredients 13.5 oz gnocchi 1+2/3 cup tomato purée 1 tablespoon olive oil salt pepper 1 clove garlic 4 fresh basil leaves (+/-) 4.5 oz fresh mozzarella (1 ball) 2 Tbsp grated Parmesan cheese ...

1 large tomato, sliced 1. Preheat the oven to 375 degrees. 2. Heat 1 tablespoon of olive oil in an 8-inch or 9-inch nonstick skillet. Add chopped onion and cook for 3 minutes over medium-high heat.

About 1/2 c. olive oil, divided 2 lb. (about 5-6 medium) zucchini 1 lb. tomatoes Kosher salt and freshly ground black pepper 1 1/2 tsp. dried crushed rosemary leaves, divided ...

Sauté onions and garlic in olive oil until soft, 3-4 minutes. Add red pepper flakes and cook for 1 minute. Stir in tomatoes and vodka and continue cooking for 5-7 minutes, until slightly reduced ...

In a large bowl, combine the eggplant, tomatoes, lemon zest, thyme leaves, garlic, 1 teaspoon salt, pepper to taste, and the quarter cup of olive oil. Toss together.