When you hear the word gratin does a calorie/fat packed, decadent, cheesy, creamy potato dish come to mind? That's what used to pop into my mind until I realized that a gratin can be baked with all sorts of vegetables and minimal amounts of cheese. Now my preferred type of gratin is a tomato one rather than the classic potato version. Slow roasted tomatoes taste sweetly savory and scrumptiously succulent-even in winter-and this side is a colorful addition to any menu. Simple to make, it works great as a pot luck or dinner party dish because it can be made in advance. To add this must make favorite side recipe of mine to your collection, read more

Garlicky Cherry Tomato and Bread Gratin
From Jacques Pepin

One 5-ounce piece of day-old French baguette with crust, cut into 1-inch cubes (5 cups)
1 1/2 pounds small cherry tomatoes
1/3 cup extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 cup chopped flat-leaf parsley
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

1. Preheat the oven to 375°.
2. Lightly oil a 10-inch ceramic quiche dish.
3. In a large bowl, toss the bread cubes with the tomatoes, olive oil, garlic, parsley, Parmesan and salt and pepper.
4. Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender.
5. Serve warm or at room temperature.

Serves 6.

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