Crunchy baked tomato & onion gratin

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

  • Prep:25 mins
    Cook:1 hrs 20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 189
  • fat 8g
  • saturates 1g
  • carbs 24g
  • sugars 13g
  • fibre 3g
  • protein 4g
  • salt 0.3g


  • 3 onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 4 tbsp olive oil
  • 1.2kg mixed tomatoes, from really big to cherry
  • 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
  • 1 tbsp golden caster sugar
  • 50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden


  1. Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.

  2. Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

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