Fresh tomato gratin stew

Yield: 6 Servings

Measure Ingredient
¼ cup (1/2 stick) butter
4 pounds Tomatoes; cored and sliced about 1/2 inch thick
\N \N Coarse sea salt or kosher salt
\N \N Freshly ground pepper
1½ cup Heavy whipping cream
2 cups Fresh bread crumbs
2 teaspoons Fresh thyme leaves

Published in the Los Angeles Times, July 22, 1998, in an article written by Michelle Huneven

Ms Huneven writes: "This is one of the best recipes for tomatoes I've ever found. the results vary, depending on the density of the tomato. Sometimes the casserole is very soupy and is best served in small bowls; other times, the bread crumbs absorb most of the liquid and form a thick sauce. The more you make it, the more you will get a feel for it....This gratin is always delicious."

1. Grease bottom and sides of 2½ quart oval baking dish with 1 tablespoon butter.

2. Reserve 1 tablespoon butter. 3. Place 1 layer tomato slices in bottom of dish. Sprinkle with salt and pepper and dot with some of the remaining 2 tablespoons butter.

4. Make another layer of tomatoes, sprinkle with salt and pepper and dot with butter.

5. Continue layers and seasonings until all tomatoes are used, 6. Press down firmly on final layer. Sprinkle with salt, pepper and dot with butter.

7. Pour cream over tomatoes until it just starts showing along sides at top.

8. Melt 1 tablespoon butter in skillet. Stir in bread crumbs and toss to coat with butter. Stir in thyme. Sprinkle evenly over top of tomatoes.

Season with salt and pepper.

9. Bake at 375 degrees until top is nicely browned, 45 minutes to 1 hour.

345 calories; 213 mg sodium; 103 mg cholesterol; 31 grams fat; 17 grams carbohydrates; 4 grams protein; 1½ grams fiber.

Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on Aug 09, 1998, converted by MM_Buster v2.0l.

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