March 16, 2011

Kumato Tomatos and Basil Gratin

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On a random Trader Joe's stop I found these green tomatoes called Kumatoes and I thought... that could be fun. They taste just like tomatoes but with a little bit more of a sweeter taste. I used one with a salad I had made for lunch earlier in the week and then the bag of them kept taunting me all week because I didn't know what to do with them.

We'll tonight we were making chicken and I though this would be a perfect pairing because sometimes chicken cant hold its own and needs a side dish with a little more weight behind it to accentuate the chickens juicy flavors. Plus, the way I put this together was such a cinch that it only took a couple of minutes to prepare and then waiting around for it to cook.

The flavors of this gratin were so eccentric and you could taste all the herb and sweetness in each bite. My favorite part of this was the bread crumbs, so small in the grand scheme of things but the actual sauteed garlic blended with the heated breadcrumbs had such an astounding smell and taste, it added that extra zing that the kumatoes needed. So mm mm good.

Kumato Tomatos and Basil Gratin
Recipe and photos by A Healthy Jalapeno


4 large kumatoes, sliced 1/2 inch thick
2 tablespoons finely chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/4 cups coarse fresh Italian bread crumbs
1/3 cup grated parmesan

Preheat oven to 500°F.
Arrange kumato slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Season with salt and pepper and sprinkle with basil.

Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 1 minute. Remove from heat and stir in bread crumbs, cheese, and salt and pepper to taste. Sprinkle over tomatoes.

Bake in middle of oven until crumbs are golden, about 15 minutes.


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