GRATIN OF CHERRY TOMATOES AND WHITE BEANS - Cincinnati News, FOX19-WXIX TV

GRATIN OF CHERRY TOMATOES AND WHITE BEANS

GRATIN OF CHERRY TOMATOES AND WHITE BEANS

Recipe submitted by Angela Lucarelli of Urban Organic (former owner of Angelina Fine Italian Food). To sign up for her newsletter or an upcoming cooking class, visit: www.urbanorganiccincinnati.com

Serves 4

This gratin is lovely paired with simple, grilled asparagus and a green salad. The dish can be made vegan by leaving the parmigiano out of the bread crumbs.

  • 1/2 cup extra-virgin olive oil, plus additional for the baking dish
  • 2 cups lightly packed fresh sourdough or plain bread crumbs
  • 1/2 cup freshly grated parmigiano, optional
  • 1/4 cup finely chopped flat-leaf parsley
  • freshly ground black pepper
  • 2 cups thinly sliced leeks or finely chopped red onions
  • kosher salt
  • 2 tablespoons chopped garlic
  • 4 teaspoons chopped fresh thyme
  • 1/2 teaspoon red pepper flakes
  • 3 cups halved cherry tomatoes
  • 1 cup dry white wine
  • 2-15 ounce cans of white beans (like great northern), rinsed and drained
  1. Preheat the oven to 350F and position the rack in the upper third of the oven. Drizzle a little olive oil over the bottom of the gratin dish.
  2. In a bowl, combine the bread crumbs, parmigiano, parsley, 1/4 cup of the olive oil and black pepper to taste.
  3. In a large skillet, heat the remaining 1/4 cup oil over high heat. Add the leeks or onion and a large pinch of salt and cook until the onions are soft, stirring occasionally about 3-5 minutes. Reduce the heat to medium, add the garlic, thyme, and pepper flakes and cook for 2 more minutes, stirring until the garlic is softened. 
  4. Add the tomatoes and wine and bring to a boil. Season with salt to taste and remove from heat.
  5. Stir the beans in to the tomato-wine mixture and pour into the gratin dish. Spread the bread crumbs over the top. Bake until the juices are bubbling and the bread crumbs are nicely browned, 25-30 minutes. Serve.
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