My mother made this a lot. She was a chef and she could make anything taste delicious! But to her; this was depression cooking (I'm oldish. My parents both lived through the depression and WWII), so meals had to be inexpensive but full of flavour and filling! Bread, a can of tomatoes, garlic, basil, sugar (it takes that slightly acidic taste out of tomatoes) and cheddar cheese on top. Baked for a few minutes. That was our main. We ate a lot of veggie dishes (my mum didn't love meat but my dad did so they compromised that a couple meals a week could be w/out protein) Soooooo good! My favourite soup is just sautéed onion, a 28oz can of tomatoes, about a teaspoon sugar and either basil or thyme and butter. Cook for about 10 minutes and serve with saltine crackers to hand crush for the soup. I do use better canned tomatoes (like Muir Glen) for the soup, but regular market brands work well too. I absolutely love tomatoes, any way you serve them and this is for dinner tomorrow. Grape tomatoes were on sale so I have a couple packs I can use for this. 😋 😋 😋 Jenn 🇨🇦 👋 👋 Hello from Canada!
I've been making Tomato Gratin all my life and never knew. I was poor but canned tomatoes, bread, cheese, and dried basil were stuff I often got from the food pantry so I just made "bread pasta".
@@daveh7720 I either toasted (not often) it or more likely I'd put the bread all cut up to the size I want on a baking tray, drizzle it with some really good extra virgin olive oil and perhaps some herbs ~rosemary, oregano~put in a slow oven (no higher than 300oF) for around ten to fifteen minutes (checking often to be sure they don't burn) until as crunchy as you want. Or you can also buy croutons already made if life is too busy to do scratch cooking. Good luck! Jenn 🇨🇦
Made this exactly as shown, and it was yummy. Then, I made a version where I stirred two small caramalized shallots into the tomatoes as they simmered on the stovetop, along with a 4 inch sprig of fresh rosemary from my garden. Removed the rosemary before baking it, and omitted the basil at the end. Probably doubled the Parmesan, because one should always do so. And it was glorious.
My maternal Grand mother , made this, do not recall what she called it , but she made so many things from scratch, we lived in JAMAICA BWI, so lots of things WERE NOT AVAILABLE due to WW II, eg, the flower section of the BREADFRUIT TREE, were brown 6”x1.4” blown off the tree we collected them which she stewed, & were called FIGS, stewed water crackers, , calf feet jelly, all 3 were SUNDAY desserts, the only mayonese, was home made , dad kept about 100 pigeons, so there WAS SQUAB, instead of chicken soup , when sick,, tripe &broad beans , all sorts of Offal,’ war time was one of necessity, We still made stewed crackers, here in USA, You thanked GOD, for what you were able to provide , @ those times ! Cheers 🏴🇬🇧🇺🇸🇺🇸
My go to site when I am in need of a recipe or method/way to cook anything. Simplistic and informative about any recipes and products related to cooking. Love the show on cable.
I grew up eating what my mom called breaded tomatoes. A can of tomatoes, torn up bread, a little milk, butter, salt and pepper. Cook in a pot on the stove. Almost forgot that she also added a little sugar to it also.
Yep, Mom made it, and I make it. We call it stewed tomatoes. I don't usually put milk in it, but I do add fresh basil if I have it, or dried works too. You can find canned tomatoes called this, with the added herbs. Just add the bread, etc.
Vegetarian meal: Add some eggs at the end to make a nice take on shakshuka. Or go vegan: Omit the parmesan, add nutch and top with sauted tempe. Or just serve it next to a grilled steak. Good stuff!
@@d_dauber9920 no I have not but I watched a video on you tube that showed how to make an english breakfast and it looks delicious. Hope to try it sometime.
@@donnalynn286 I just subscribed to your channel. It'll be best sending a direct message but youtube changed all that features. Please I'll appreciate the assistance on it.
My grocery stores own baguette is just the same as a lovely artisan baguette and not the same as your shown store-bought baguette. I can also make my own bread I can make a crispy boule which works nicely as well. :-)
I would peel my tomatoes and take out some of the inside core because that is a personal preference. I hate to get a tomato skin alone on its own in my mouth that's why I don't use canned crush tomatoes either.
My grandma used to can stewed tomatos and she'd open a jar of those, put in her pan and bring to a slow simmer. She used the dumpling recipe on the bisquick box and drop spoonfuls into that simmering tomato juice. Not sure if that's what you mean, but it was always so delicious. Especially once summer was over and you need a reminder of sunshine and warm temps. Summer on a dish.
@@saltycrow My Grandmother did the exact same thing. I was mortified when I saw her use Bisquick. She had always made them from scratch. I teased her unmercifully about it! LOL. She laughed. lol
@@tgp-rq2wi lol, that is funny. My gram used bisquick for everything. She even made a dough out of it to wrap around apples to make apple dumplings, talk about mortified.😆 My gram was a great cook, but her apple dumplings left something to be desired. Only thing she ever made that I didn't care for but then I grew up eating simple flour, salt, water, dough with lard for the fat. Anyway, I used to get on her about them and she would tell me if I didn't like them to go a house further and see if their's was any better. Lol I haven't bought bisquick in a long, long time. Since I don't work anymore and have more time, I make my own mix and to my taste buds it's better. And they turn out as good texturally wise too. Not too heavy, not too light.
@@saltycrow I'm impressed! I'm too lazy. lol. I rarely use it, so it isn't something I'd bother to make myself. Kudos to you! I miss my Grandmother. She had 7 kids and was a wonderful cook. I'd give anything to have one of her roasts or beef stew. For the life of me, I just can't make it like Grandmother used to. .;)
@@tgp-rq2wi I totally understand. I miss my Gram very much too. Some of her recipes I have down pat, but one I've never been able to get at all. She always made a baked mac & cheese after Christmas or Easter, depending on the holiday she baked a ham. She used that left over ham, cubed it up and added a jar of drained stewed tomatoes and it was so, so good. I've tried and tried and still can't get mine as good as her's was. I sometimes wonder if ingredients don't play a big part in that. She used Velveeta cheese, also cubed and stirred it all together until everything was mixed evenly throughout. Then she cut slices off the cheese block and covered the entire top. I loved that, it had a sweetness from the tomatoes, a little saltiness from the ham and that cheese was super creamy and melted throughout. Now I can't stomach Velveeta, it just does not taste like it did 30 years ago at all.
Tomatoes au gratin are better made in slices , single layer in a baking sheet with real grated parm reggiano & sprinkled with panko bread crumbs, s and p if you need/want it
@@barbaracholak5204 , ma'am , you lay out your slices of tomato( appx. 1/4 to 1/3 inch thick) on a baking/cooking sheet, sprinkle grated parm reggiano cheese & panko bread crumbs, salt/pepper if you like, bake center rack 375 F 15-20 minutes, then add mozz or your fave cheese on top of that & broil until cheese melts, appx. 3-4 minutes, I hope that helps, is that what you were wanting to know ?, God bless
Ma'am, they are like trying to get rid of the IRS, keep unsubbing, if it doesn't work, notify you tube in their report line, click those 3 vertical dots on the right of the video, click report, then you will get a grid of reason why, click the one that applies, hope that helps you, God bless you & yours
I don't like these videos from America's Test Kitchen. Every single time I try to get the recipe, you have to fill out information and pay, this is ridiculous so I don't watch them anymore.
My mother made this a lot. She was a chef and she could make anything taste delicious!
But to her; this was depression cooking (I'm oldish. My parents both lived through the depression and WWII), so meals had to be inexpensive but full of flavour and filling! Bread, a can of tomatoes, garlic, basil, sugar (it takes that slightly acidic taste out of tomatoes) and cheddar cheese on top. Baked for a few minutes. That was our main. We ate a lot of veggie dishes (my mum didn't love meat but my dad did so they compromised that a couple meals a week could be w/out protein)
Soooooo good!
My favourite soup is just sautéed onion, a 28oz can of tomatoes, about a teaspoon sugar and either basil or thyme and butter. Cook for about 10 minutes and serve with saltine crackers to hand crush for the soup. I do use better canned tomatoes (like Muir Glen) for the soup, but regular market brands work well too.
I absolutely love tomatoes, any way you serve them and this is for dinner tomorrow. Grape tomatoes were on sale so I have a couple packs I can use for this. 😋 😋 😋
Jenn 🇨🇦 👋 👋 Hello from Canada!
What time is dinner.... sounds delish
@@deborahkuhl3903
😁 😁 😁 Unfortunately it's been had~and gone. My, my it was good!
How about next time? When this years tomato crop ripens? 😉
Jenn 🇨🇦
My mom, also a fabulous depression era cook, made what she called breaded tomatoes. Canned w bread, sugar, s&p, butter. Loved it!
I've been making Tomato Gratin all my life and never knew.
I was poor but canned tomatoes, bread, cheese, and dried basil were stuff I often got from the food pantry so I just made "bread pasta".
That sounds good! Did you toast the bread?
Here too! My mum called it depression food! Who knew, 😁.
Jenn 🇨🇦 👋 👋 Hello from Canada
Funny, you didn’t know what a creative chef you were ... Bon apetite 🌸
@@rhijulbec1 - same here! My mom would make so many great things from inexpensive ingredients and lately some of these recipes are the “new” thing!
@@daveh7720
I either toasted (not often) it or more likely I'd put the bread all cut up to the size I want on a baking tray, drizzle it with some really good extra virgin olive oil and perhaps some herbs ~rosemary, oregano~put in a slow oven (no higher than 300oF) for around ten to fifteen minutes (checking often to be sure they don't burn) until as crunchy as you want.
Or you can also buy croutons already made if life is too busy to do scratch cooking.
Good luck!
Jenn 🇨🇦
Garlic, tomatoes, croutons, parmesan cheese, olive oil, fresh basil. Even if you screw this up, it will be amazing.
Made this exactly as shown, and it was yummy. Then, I made a version where I stirred two small caramalized shallots into the tomatoes as they simmered on the stovetop, along with a 4 inch sprig of fresh rosemary from my garden. Removed the rosemary before baking it, and omitted the basil at the end. Probably doubled the Parmesan, because one should always do so. And it was glorious.
My maternal Grand mother , made this, do not recall what she called it , but she made so many things from scratch, we lived in JAMAICA BWI, so lots of things WERE NOT AVAILABLE due to WW II,
eg, the flower section of the BREADFRUIT TREE, were brown 6”x1.4” blown off the tree we collected them which she stewed, & were called FIGS, stewed water crackers, , calf feet jelly, all 3 were SUNDAY desserts, the only mayonese, was home made , dad kept about 100 pigeons, so there WAS SQUAB, instead of chicken soup , when sick,, tripe &broad beans , all sorts of Offal,’ war time was one of necessity, We still made stewed crackers, here in USA, You thanked GOD, for what you were able to provide , @ those times ! Cheers 🏴🇬🇧🇺🇸🇺🇸
Thank you for a wonderful different way to use up the surplus of ripe tomatoes!
Really nice way of using tomatoes and toppings of parrnesan is looking superly delicious
My go to site when I am in need of a recipe or method/way to cook anything. Simplistic and informative about any recipes and products related to cooking. Love the show on cable.
Looks delicious, great way to use up all the excess tomatoes after you've canned till you're sick of washing jars too.
I love Backy
I've made this all summer. Better than you'd expect.
A great recipe I can see this as a regular summertime meal. Well done.
I grew up eating what my mom called breaded tomatoes. A can of tomatoes, torn up bread, a little milk, butter, salt and pepper. Cook in a pot on the stove. Almost forgot that she also added a little sugar to it also.
Sounds delightful. What do you eat with it?
@@passiveagressive4983 it was just a side dish. Goes with about anything.
@@nancybarnett2832 THANKYOU
@@passiveagressive4983 you're welcome.
Yep, Mom made it, and I make it. We call it stewed tomatoes. I don't usually put milk in it, but I do add fresh basil if I have it, or dried works too. You can find canned tomatoes called this, with the added herbs. Just add the bread, etc.
Thank you 😊
This was so good I could cry
Love this stuff made it a few times.
Wondering if you could transfer to a pretty casserole dish for the oven baking so it could be placed on the table?? Thoughts???
Gretchen reminds me of Christine Baranski. Great dish.
I love You Americas Test Kitchen
Can you share which nail polish all you ladies seem to wear? It looks gorgeous! Lovely nails.
Brava! This basically baked Panzanella. Will definitely try it baked!
Tomato Gratin!! i didnt know that was a thing!! omg! i am making it today!!
Wow, gotta try this one. My tomatoes are just starting to turn.
During the summer for my spaghetti I puree some fresh tomatoes with just a little garlic to put over my spaghetti
Looks absolutely scrum-diddley-icious Ladies! Thank you 😊
Can this be frozen for off season eating?
Gretchen had such great energy. Who wouldn’t want her as a neighbor?
Gretchen who?
I would top with real bacon bits!
Vegetarian meal: Add some eggs at the end to make a nice take on shakshuka.
Or go vegan: Omit the parmesan, add nutch and top with sauted tempe.
Or just serve it next to a grilled steak.
Good stuff!
She is my favorite chef. Please add more vegan recipes😁
Of course my grandmother made this dish using butter as extra virgin olive oil was barely here at the time and not used by many.
I find myself compelled to point out that the beginning of summer is still a few days away as this was posted. :P
So many times, stuff like this comes out too late.
Yes. We shall be well prepared when the tomatoes begin to ripen by the bushel.
This is a fantastic recipe to use up stale homemade sourdoughs!
I would put the basil in before I baked it
Mmmmmmm I want some
Hello Donna,
Have you ever tried the traditional English breakfast?
@@d_dauber9920 no I have not but I watched a video on you tube that showed how to make an english breakfast and it looks delicious. Hope to try it sometime.
@@donnalynn286 oh alright.
I'm having difficulty getting news recipes please what channel do you get yours from?
@@donnalynn286 I just subscribed to your channel. It'll be best sending a direct message but youtube changed all that features.
Please I'll appreciate the assistance on it.
My grocery stores own baguette is just the same as a lovely artisan baguette and not the same as your shown store-bought baguette. I can also make my own bread I can make a crispy boule which works nicely as well. :-)
Scuse me, my mouth is watering 😝
Hey friend,.
Do you use recipes for cooking ?
Awesome
I grew up on escalloped tomatoes.
I would peel my tomatoes and take out some of the inside core because that is a personal preference. I hate to get a tomato skin alone on its own in my mouth that's why I don't use canned crush tomatoes either.
Bread? Tomatoes? Garlic? Olive oil? PARMESAN CHEESE?!?! yes please lol
Yum
Kind of reminds me of a dish called Pappas al Pomodoro
Hey.. Do you think fried chicken,fish and chips are all junk food?
There's no such thing as excess tomatoes in my house
Lol.
There are when I start picking them by the dozens in a few weeks.
Do you use recipes to cook? Please where do you get the best for your dishes. I'm having difficulty finding from cook books.
@@d_dauber9920 I was being silly. I meant that I eat them before they can be cooked
@@Katy32344 oh lol 🤣 . i enjoy eating it fresh too
@@Katy32344 what weird Food combinations do you really enjoy?
I love yall ,hi .
Tomato make my stomache hurt bad but love so many with in it.
Delicious 😋
Can u make mango ice cream please
3:53 Why does sliced garlic have a more subtle flavor than minced garlic?
I can only assume it’s because of less surface area. Smashed garlic would be most potent. Whole cloves, least
@@maud6964 interesting, thanks!
I got 2 words for this recipe: Amazing.
Bridget bashing my $.70 loaves of Great Value fresh baked bread :(
Great Value!!
Scalloped tomatoes
I like them just plain with just salt and pepper and a splash of vinegar!
Cooked tomatoes are healthier than fresh sliced ones.
Anyone got a recipe for tomato dumplings?
My grandma used to can stewed tomatos and she'd open a jar of those, put in her pan and bring to a slow simmer. She used the dumpling recipe on the bisquick box and drop spoonfuls into that simmering tomato juice. Not sure if that's what you mean, but it was always so delicious. Especially once summer was over and you need a reminder of sunshine and warm temps. Summer on a dish.
@@saltycrow My Grandmother did the exact same thing. I was mortified when I saw her use Bisquick. She had always made them from scratch. I teased her unmercifully about it! LOL. She laughed. lol
@@tgp-rq2wi lol, that is funny. My gram used bisquick for everything. She even made a dough out of it to wrap around apples to make apple dumplings, talk about mortified.😆
My gram was a great cook, but her apple dumplings left something to be desired. Only thing she ever made that I didn't care for but then I grew up eating simple flour, salt, water, dough with lard for the fat. Anyway, I used to get on her about them and she would tell me if I didn't like them to go a house further and see if their's was any better. Lol
I haven't bought bisquick in a long, long time. Since I don't work anymore and have more time, I make my own mix and to my taste buds it's better. And they turn out as good texturally wise too. Not too heavy, not too light.
@@saltycrow I'm impressed! I'm too lazy. lol. I rarely use it, so it isn't something I'd bother to make myself. Kudos to you!
I miss my Grandmother. She had 7 kids and was a wonderful cook. I'd give anything to have one of her roasts or beef stew. For the life of me, I just can't make it like Grandmother used to. .;)
@@tgp-rq2wi I totally understand. I miss my Gram very much too. Some of her recipes I have down pat, but one I've never been able to get at all. She always made a baked mac & cheese after Christmas or Easter, depending on the holiday she baked a ham. She used that left over ham, cubed it up and added a jar of drained stewed tomatoes and it was so, so good. I've tried and tried and still can't get mine as good as her's was. I sometimes wonder if ingredients don't play a big part in that. She used Velveeta cheese, also cubed and stirred it all together until everything was mixed evenly throughout. Then she cut slices off the cheese block and covered the entire top. I loved that, it had a sweetness from the tomatoes, a little saltiness from the ham and that cheese was super creamy and melted throughout.
Now I can't stomach Velveeta, it just does not taste like it did 30 years ago at all.
I think we need to start using metric measurements, it's so much easy that using Oz, cups, and all those stupid measurements.
Oh, Bridgett! You said: I couldn't ask for anything more! What about your favorite ingredient: BACON!? 💖🌞🌵😷
I wonder if a LaBrea baguette would work. It is from the grocery store but very good bread.
Obviously, the bread you squish with no crust will be softer than the with with the crust still in tact. We aren't really that stupid
Nice recipe …. Too bad you can never easily get them off their site !
If you use potatoes instead of bread, what do you call it? lol
I used to think that Becky was the nerd of the group, but she's getting better, if you know what I mean...
Hiiii
Tomatoes au gratin are better made in slices , single layer in a baking sheet with real grated parm reggiano & sprinkled with panko bread crumbs, s and p if you need/want it
????
@@barbaracholak5204 , ma'am , you lay out your slices of tomato( appx. 1/4 to 1/3 inch thick) on a baking/cooking sheet, sprinkle grated parm reggiano cheese & panko bread crumbs, salt/pepper if you like, bake center rack 375 F 15-20 minutes, then add mozz or your fave cheese on top of that & broil until cheese melts, appx. 3-4 minutes, I hope that helps, is that what you were wanting to know ?, God bless
@@stevelogan5475
Stop.
@@stevelogan5475 Mozzarella doesn't belong in any gratin.
@@Layput but better tasting & not soggy my friend
1:40…”shimmering” ??
I love Bridget’s snark. I just wish she could curse on these videos because it really seems like she ought to be able to swear like a sailor. ☺️
Wait? This is a Real Dish? I thought it was something I made up with left over day old bread?
Yes, it is. Like a lot of great dishes it is a way of using up leftovers and stuff people have around the house..
My two favorite women of television. Now, if I only had an oven. (sigh)
That’s a lot of resources and time for what is essentially a bruschetta in a pan.
Xw
Ks
summer starts in several days..we're a long ways from the middle, silly.
I unsubbed, both on the last vid and in my Notifications.
30 minutes later, I got another Notification.
How do we get rid of ATK??
Anyone????
Ma'am, they are like trying to get rid of the IRS, keep unsubbing, if it doesn't work, notify you tube in their report line, click those 3 vertical dots on the right of the video, click report, then you will get a grid of reason why, click the one that applies, hope that helps you, God bless you & yours
Why the Hell would you want to?
Still no Lan….
I don't like these videos from America's Test Kitchen. Every single time I try to get the recipe, you have to fill out information and pay, this is ridiculous so I don't watch them anymore.
You can find the recipe posted elsewhere
It's really time for Becky to retire the Karen hairstyle. She can do better.
Parm Cheese Really... ThAT WOULD BE AWFUL.