For many, a gratin usually conjures up images of vegetables lost and drowned in butter and cheese. But I like to enjoy it in its purity, with a good smattering of fresh herbs, garlic, olive oil and very little else. My recipe is effortlessly vegan and goes brilliantly with a simple soup and/or green salad. This is a good way to use up scraps and odd ends of bread that we all seem to have lying around.
Tomato & Onion Gratin (Serves 6)
1 large onion, sliced thin
3 cloves garlic, minced
4 Tbsp olive oil
2 1/2 lb plum tomatoes, diced
Basil or oregano or thyme or a mixture, 1 handful
2 cups cubed bread with crusts intact
2 tsp salt
1 tsp fresh ground pepper
Preheat oven to 350F.
Heat 1/2 the oil in a pan and soften the onions until sticky, taking care not to brown.
Film a large, shallow baking dish with oil and tip in the onions, tomatoes, herbs and bread. Season with salt and pepper and toss.
Drizzle with the remaining oil and bake for about 1 hour until golden and the tomatoes are bubbling.
Serve hot or warm. It tastes good even cold. I like mine with a drizzle of balsamic vinegar.