A Gratin of Tomatoes

With the summer holidays upon us, my ability to both write and photograph blog posts will be limited. Children, at least mine anyway, demand an enormous amount of attention (involving lots of behaviour management). It can be rewarding and frustrating in equal measures.

So, keeping this in mind, I will be posting recipes over the next few weeks that can be put together with very little effort. They may even be recipes that my children have had a helping hand in making. Who knows, I may even just put all my own ideas aside and let them choose the way my blog goes forward this summer……

It will be a good opportunity for me to practice my teaching skills. I have some classes  coming up in September in which I may be teaching both parents and their children together through a Family Learning scheme run by the council I work for.

My only concern is that my teaching methods may get somewhat lost amongst the battle between who gets to use the best pastry cutter or who has the biggest quantity of bread dough and why this just isn’t fair!

Now  on to the recipe. This is a dish I put together in minutes last week. My 4yo had already broken up from his pre-school. He wanted lunch and he loves tomatoes It was a huge success for him and me.



I think it could be a worthy rival to the well loved dish “Dauphinoise Potatoes”. It is a tomato gratin which I have adapted from Jane Grigson’s “Vegetable Book“. The gratin is insanely delicious, why has it taken me so long to discover it?! Seasonal tomatoes baked in Sherry, garlic from the allotment, Oregano fresh from the garden  and cream. Make sure you have a good loaf of bread to hand for the scrumptious sauce.

I am entering this into a few of this month’s challenges, including the one I am hosting  (in partnership with WORKING LONDON MUMMY) “One Ingredient“, Ren Behan’s “Simple and in Season” this month guest hosted by Homemade By Fleur and to Karen at Lavender & lovage’s “Herbs on a Saturday“.


A Gratin of Tomatoes

Ingredients :- Serves 2

  • 4 tomatoes sliced

  • Butter for greasing your small baking dish/ramekins

  • 1 clove of garlic sliced very thinly

  • Fresh Oregano leaves

  • 2 tbsp Dry Sherry

  • 8 tbsp double cream

  • 2 tbsp grated strong Cheddar

  • Salt & pepper

Method :-

  1. Pre-heat the oven to 150 degrees.

  2. Butter a small oven proof baking dish or alternatively 2 ramekins.

  3. Add some of the sliced garlic to the dish then place the sliced tomatoes in, laying them in an overlapping circle.

  4. Dot over the rest of the sliced garlic, seasoning and chopped Oregano leaves, tucking some in amongst the tomatoes.

  5. Add the dry Sherry and bake in the oven for 30 minutes.

  6. Take the tomatoes out of the oven  and pour in the double cream. Top with  the grated  Cheddar.

  7. Bake for a further 15 minutes.

  8. If the cheese has not browned sufficiently then place it under a hot grill for 1-2 minutes to achieve a crisp cheese top layer.

  9. Serve with a loaf of good bread and enjoy the tomatoes and the sauce with the bread.

    Notes :-

    A side salad would be a great accompaniment to this dish.

    To make more of a meal of it, serve with some roast or chargrilled meat  or fish of your choice.


  1. says

    Tomatoes, cheese, cream and herbs sound like a heavenly combination – especially combined with a good loaf of bread. I might just be joining your children in some of those cookery lessons.

    • says

      Yes, a good baguette as I will be making this in France I think. Love the tomatoes they have over there….so many varieties and flavours!

  2. Jude says

    Gosh, what a super dish, I haven’t sherry here but a dry white wine would work I imagine. The tomatoes here are fab so it will make a great meal when your in France.

  3. Homemade by Fleur says

    As you know, I’m in the same boat over the summer. Great idea to allow the blog to ‘go with the flow’.  I think that is when blogs work the best.  Fab recipe too.  Going to try that with mine for sure. Thanks for entering Simple and in Season. 

  4. says

    This sounds absolutely wonderful! I love the combination of flavours and I’m all for simplicity when it comes to summer eating. Delicious!

  5. says

    A PERFECT recipe and one that I make, albeit in a slightly different way, myself when my tomatoes are in FULL swing! I LOVE the combination of ingredients that you have used Laura and can’t wait to see you all! LOVELY Herbs on Saturday recipe, and maybe you can let Vanesther know, as she is hosting it this month over at bangers and mash! THANKS! Karen xxx

  6. Fishfingers for tea says

    My kind of meal! In fact this would suit us all down to the ground. And yes, a good loaf of bread is essential for that sauce! 

  7. says

    I just now noticed this article. We have two things in common, we like gratin of tomatoes and children irritate us when they fight while cooking. Simple but really tasty, I just need to find good sun ripened tomatoes (!!),

    • says

      Oh yes, cooking with bickering children around is not much fun. I am happy you like a gratin of tomatoes.Hope you find some really juicy ripe tomatoes soon :)x


  1. […] A Gratin of Tomatoes from how to cook good food Share this:TwitterPinterestFacebookLike this:Like6 bloggers like this. This entry was posted in Recipes, Salad, Vegetarian and tagged #herbsonsaturday, baby plum tomato, cherry tomato, courgette, herbs, herbs on saturday, lavender & lovage, mozzarella, oregano, oregano flower, salad. […]

  2. […] last month’s Simple and in Season, see round up here) has entered an easy family tea of tomato gratin now that her 3 children are on their summer holiday.  Same for me here so this recipe is one that […]

  3. […] Tomato gratin from Laura – technically from July but it’s right near the top of my list. […]

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