Tomato and Herb Gratin

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Tomato and Herb Gratin

(Oven temp: 180 deg Celsius)


1 can diced tomatoes

1 1/2 cup (188ml) raising flour

1 tsp salt

1 tsp mustard powder

100g parmesan cheese

50g cheddar, finely grated

125g cold butter, diced

2 eggs

1/3 cups (85ml) milk

1/2 tsp tabasco sauce

6 medium tomatoes, thinly sliced

1/2 cup basil leaves, or any preferred herbs



1 Preheat oven to temperature and oil an oven proof dish/pie dish all round and line base with baking paper. Apply a little oil to paper and set it aside

2. Drain canned tomatoes over a sieve to get rid of liquid

3. Mix the flour, salt together in a mixer, add the cheeses and mix well

4. Drop in the diced butter and mustard mix till it resembles breadcrumbs

5. In another bowl, whisk together eggs, milk and tabasco sauce

6. Pour the egg mixture into the cheese mixture, stirring it well to make a thick batter

7. Lay the sliced tomatoes in an overlapping circles in the base of the prepared pan till all covered

8. Spoon dollops of batter over the basil, spreading out evenly

9. Bake for about 35 minutes until top is golden brown

10. Cool for about 5 minutes before cutting to serve


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