Gratin Tomatoes
Gratin tomatoes are a simple yet flavour-packed side dish from Puglia. Ripe tomatoes are topped with breadcrumbs, garlic, parsley and olive oil, then baked until golden and slightly crispy. Rustic, fresh and deeply Mediterranean, they are perfect served warm or at room temperature.
Italian Gratin Tomatoes Ingredients (Serves 4)
- 8 ripe tomatoes
- 80 g breadcrumbs
- 2 garlic cloves
- Fresh parsley
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Dried oregano
Method
- Preheat the oven to 200°C.
- Wash and halve the tomatoes.
- Gently squeeze out some of the seeds and excess liquid.
- Finely chop the garlic and parsley.
- In a bowl, combine breadcrumbs, garlic, parsley, oregano, salt and black pepper.
- Drizzle in olive oil and mix until lightly moist.
- Arrange the tomatoes cut-side up on a baking tray.
- Fill each tomato with the breadcrumb mixture.
- Drizzle with more olive oil.
- Bake for about 25–30 minutes until golden and slightly crispy.
- Serve warm or at room temperature.
Tips and Variations
- Use ripe summer tomatoes
The sweeter the tomatoes, the better the final flavour. - Don’t overfill
A light topping gives the best crispy texture. - Extra olive oil matters
Good-quality olive oil gives richness and helps the gratin become golden. - Serve at room temperature
Like many Apulian dishes, they taste even better after resting slightly. - Optional addition
You can add grated Pecorino for a richer variation, although traditional versions are often dairy-free.
History of Italian Gratin Tomatoes
This dish comes from Puglia, a region famous for its simple vegetable-based cooking and strong agricultural traditions. In the hot Southern Italian climate, tomatoes have always been one of the most important ingredients in everyday home cooking.
Recipes like these reflect the philosophy of cucina povera — transforming humble ingredients into something deeply satisfying with olive oil, herbs and breadcrumbs. Breadcrumb toppings, known as gratinati, are common throughout Southern Italy and were traditionally used as an affordable alternative to cheese.
Apulian gratin tomatoes are often served during summer alongside grilled meats, seafood or rustic bread, celebrating the region’s love for fresh produce and bold Mediterranean flavours.
This same philosophy can be seen in iconic regional dishes like Orecchiette with Cime di Rapa, where simplicity meets bold flavour, and in coastal classics such as Mussels in Tomato Sauce Taranto Style, which highlight the connection between land and sea in Pugliese cuisine.
