Adapted from Jacques Pépin's Table by Jacques Pépin
Gratin of Tomato And Bread
1-1/4 pounds (3-1/2 cups) cherry tomatoes
3 ounces (3-1/2 cups) day-old bread, preferably from a baguette, cut into 1-inch cubes
6 cloves (2 tablespoons) garlic, peeled and thinly sliced
1/2 cup coarsely chopped parsley
1/2 teaspoon freshly ground black pepper
3 tablespoons good-quality olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
- Preheat the oven to 375ºF. Wash the tomatoes and remove and discard any stems.
- Put the tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mixture to a 6-cup gratin dish.
- Bake for 40 minutes and serve.
Makes 6 servings.