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Green Tomato Gratin

These breaded and baked tomatoes are a traditional Southern dish.

  • Servings: 10

Source: Martha Stewart Living, September 2000


  • 2 tablespoons unsalted butter, melted, plus more for dish
  • 5 green tomatoes, cut in half crosswise
  • 5 slices white bread, crusts removed
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper
  • 2 tablespoons honey


  1. Heat oven to 350 degrees. Generously butter a gratin or baking dish large enough to accommodate the tomato halves in one layer. Place the bread in a food processor, and pulse until crumbled with no large pieces. Transfer to a small bowl. Add the parsley, and salt and pepper to taste, and drizzle with the melted butter. Toss to combine, and set aside.

  2. Place tomato halves in the prepared baking dish, cut-side up. Season with salt and pepper, drizzle with honey, and sprinkle crumb mixture on top. Bake, uncovered, until tomatoes have softened, 35 to 40 minutes. Increase oven heat to broil. Place tomatoes under broiler until crumbs are golden brown, about 2 minutes. Serve.

Cook's Notes

Freshly made bread crumbs have a nicer texture and flavor than store-bought. This recipe also works well with ripe red tomatoes. Decrease the cooking time by half.

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