Vegetables au gratin
- Difficulty: average
- Temperature: 210°C
- Time: 21 minutes
- Function: rapid heating
Serves 6 (2 tomatoes per person)
6 vine tomatoes
½ loaf of sliced bread
100 g grated parmesan cheese
Parsley as required
Sesame seeds as required
Salt as required
Oil as required
Total weight: 900 g for 12 half tomatoes
Wash the tomatoes, cut them in half and scoop out the seeds, squeezing gently. Set aside the juice and seeds in a bowl. Salt the tomatoes and turn them upside down to drain the excess water.
Prepare the breadcrumbs for the gratin topping: put the sliced bread in the food mixer along with some parsley, the oil, sesame seeds and the parmesan cheese and blitz everything together.
Stuff the tomatoes with this filling and drizzle with a little oil.
Select the "vegetables au gratin" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Chef's top tips
You can also use this programme for stuffed courgettes, peppers or onions, as your prefer.
You can also add some cooked ham or mortadella, blitzed together with the other ingredients.
I recommend taking the dish out of the oven as soon as it is cooked, otherwise the vegetables produce steam, giving soggy results.