Best 7 Tomato Corn Au Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our tantalizing Tomato Corn Au Gratin recipes, a symphony of flavors that will delight your palate. This delectable dish features a medley of juicy tomatoes, sweet corn, and a creamy, cheesy sauce, baked to golden perfection. Each recipe offers a unique twist, catering to diverse tastes and preferences. Embark on a culinary adventure as you explore our collection, ranging from classic to innovative creations. Whether you're a seasoned chef or a home cook seeking inspiration, our Tomato Corn Au Gratin recipes will leave you craving more. Discover the perfect balance of flavors and textures in every bite, making this dish a delightful addition to your culinary repertoire.

Let's cook with our recipes!

TOMATO GRATIN



Tomato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Originally from Bon Appetit, but has been transformed just a bit. This hearty gratin resembles a savory bread pudding. Tomatoes, basil, and parmesan cheese give it an Italian flair. Perfect for using the bounty of your garden. Enjoy!

Provided by Julie 927

Categories     Corn

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

2 medium tomatoes, cut crosswise into l/2-inch slices
2 medium yellow tomatoes, cut crosswise into l/2-inch slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh breadcrumbs (preferably from a stale baguette)
1/2 cup basil, chopped
1 ounce parmesan cheese, finely grated
6 tablespoons unsalted butter, cut into small pieces, plus
1 tablespoon butter, for buttering pan

Steps:

  • Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
  • While tomatoes drain, bring corn, milk and cream, and 1 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
  • Put oven rack in upper third of oven and preheat oven to 375 degrees.
  • Butter a shallow 2-quart baking dish.
  • Toss together bread crumbs, basil, cheese, and remaining1/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
  • Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn.
  • Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
  • Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Nutrition Facts : Calories 361.7, Fat 20.1, SaturatedFat 11.5, Cholesterol 53.3, Sodium 887.9, Carbohydrate 39.1, Fiber 4.2, Sugar 6.6, Protein 9.7

PROVENCAL CHERRY TOMATO GRATIN



Provencal Cherry Tomato Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

3 pints cherry or grape tomatoes, halved
1 1/2 tablespoons plus 1/4 cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
  • Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
  • Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Vegetable     Side     Bake     Vegetarian     Backyard BBQ     Casserole/Gratin     Corn     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 10

1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Steps:

  • Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
  • While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
  • Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  • Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
  • Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
  • Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

TOMATOES AU GRATIN



Tomatoes Au Gratin image

This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.

Provided by kiwidutch

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

900 g tomatoes (2 lb)
50 g butter (2 oz) or 50 g margarine, softened (2 oz)
3 garlic cloves, minced
5 ml sugar (1 teaspoon)
20 ml fresh basil, chopped (4 teaspoons)
5 ml sugar (1 teaspoon)
salt
pepper
300 ml cream (10 oz)
50 g dried breadcrumbs (2oz)
25 g parmesan cheese (1 oz)

Steps:

  • Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
  • Slice the tomatoes thinly.
  • Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
  • Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
  • Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
  • Drizzle any remaining butter over the top.
  • Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
  • Serve hot.

Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6

TOMATO GRATIN



Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Basil     Summer     Gourmet

Number Of Ingredients 6

2 large tomatoes (preferably beefsteak), sliced 1/2 inch thick
2 tablespoons finely chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/4 cups coarse fresh bread crumbs from a baguette
1/3 cup grated parmesan

Steps:

  • Preheat oven to 500°F.
  • Arrange tomato slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Season with salt and pepper and sprinkle with basil.
  • Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 1 minute. Remove from heat and stir in bread crumbs, cheese, and salt and pepper to taste. Sprinkle over tomatoes.
  • Bake in middle of oven until crumbs are golden, about 15 minutes.

AU GRATIN TACO BAKE



Au Gratin Taco Bake image

This hearty taco bake recipe relies on a package of au gratin potatoes for simple preparation. Chock-full of beef, potatoes, corn, tomatoes and cheese, this southwestern supper is sure to be a hit in your home. -Linda Muir, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
1 package (4.9 ounces) au gratin potatoes
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
3/4 cup 2% milk
1/2 cup water
2 tablespoons taco seasoning
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish., Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 373 calories, Fat 15g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before using.
  • You can use any type of cheese that you like in this recipe. Cheddar, Parmesan, and Gruyère are all good choices.
  • If you want a crispy topping, sprinkle some breadcrumbs on top of the casserole before baking.
  • Serve the casserole hot out of the oven with a side of your favorite salad.

Conclusion:

Tomato Corn Au Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is cheesy, flavorful, and packed with fresh vegetables. Plus, it is a great way to use up leftover tomatoes and corn. So next time you are looking for a side dish that will impress your guests, give this recipe a try.

Related Topics