Recipes

Notes:
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24
VEGETABLES
TOMATO GRATIN
Cut the tomatoes in half and scoop out the
seeds.
Salt the tomatoes and then turn them upside
down on a tea towel to drain.
Prepare the herby bread mix by blitzing the
sliced bread, basil, parsley, garlic, olive oil, salt
and pepper together in a food processor.
Stuff the tomatoes with the bread mixture and
arrange them in the dish.
Drizzle with olive oil and bake in the oven.
Select “VEGETABLES” from the “RECIPES”
menu then the “TOMATO GRATIN” recipe and
confi rm.
Preparation: 30 min
Cooking time*: 30-40 min
Recommended equipment:
non-stick dish
(approx. 26 cm long)
Tips and variations:
• If you like, add a few mint
leaves to the herby bread for
extra fl avour.
•
Stuffed tomatoes can be
served cold as a summer hors
d’oeuvres.
Serves 4/6
4/8 vine tomatoes
130 g of sliced bread (cut off crusts)
15 g of basil
10 g of parsley
½ clove of garlic
2 tablespoons of olive oil
salt, pepper
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)