Comments on: Green Tomato Gratin

By: Green Tomato Recipe – Stew

Green Tomato Recipe – Stew — Mon, 20 Feb 2012 08:28:21 +0000

[...] Green Tomato Gratin [...]

By: Laurendillayemckinney

Laurendillayemckinney — Thu, 15 Sep 2011 17:58:00 +0000

I am about to make this with my garden bounty, tripling the recipe for a crowd. Great idea.

By: Fried Green Tomatoes with Chipotle Sour Cream | Andrea Meyers

Fried Green Tomatoes with Chipotle Sour Cream | Andrea Meyers — Wed, 20 Oct 2010 17:24:08 +0000

[...] No Recipes – Green Tomato Gratin [...]

By: Everyday Southwest » Three Sisters Gratin

Everyday Southwest » Three Sisters Gratin — Sat, 25 Sep 2010 01:26:45 +0000

[...] with Rosemary and Thyme, Kalyn’s Kitchen Creamy Brussels Sprouts Gratin, A Veggie Venture Green Tomato Gratin, No Recipes Fennel and Tomato Gratin, Nami Nami Spaghetti Squash and Mushroom Gratin, Stephen Cooks [...]

By: Lady Amalthea

Lady Amalthea — Tue, 04 Aug 2009 14:54:06 +0000

Unfortunately, I realized too late that I was out of heavy cream, so I just baked the tomatoes with butter, parmesan and the panko crust. Fantastic! Thanks for such a great idea.

By: Lady Amalthea

Lady Amalthea — Tue, 04 Aug 2009 14:54:00 +0000

Unfortunately, I realized too late that I was out of heavy cream, so I just baked the tomatoes with butter, parmesan and the panko crust. Fantastic! Thanks for such a great idea.

By: marc

marc — Sat, 02 May 2009 17:43:00 +0000

Yep, just normal tomatoes that aren’t yet ripe. That take of a very different character from ripe tomatoes. Firm, tart, and with a much more vegetal flavour.

By: marc

marc — Sat, 02 May 2009 17:43:00 +0000

Yep, just normal tomatoes that aren’t yet ripe. That take of a very different character from ripe tomatoes. Firm, tart, and with a much more vegetal flavour.

By: Scott at Realepicurean

Scott at Realepicurean — Sat, 02 May 2009 16:08:49 +0000

The whole green tomato thing is a little lost on me. Are they just normal toms, but not yet ripe?

By: Scott at Realepicurean

Scott at Realepicurean — Sat, 02 May 2009 16:08:00 +0000

The whole green tomato thing is a little lost on me. Are they just normal toms, but not yet ripe?

By: we are never full

we are never full — Fri, 01 May 2009 23:51:13 +0000

i absolutely love this. i bet you a cross-cut on this baby would be beautiful. you are real bad w/ that mornay sauce.

btw… i think we’ll finally be meeting each other on monday – will we see you at esca?

By: we are never full

we are never full — Fri, 01 May 2009 23:51:00 +0000

i absolutely love this. i bet you a cross-cut on this baby would be beautiful. you are real bad w/ that mornay sauce.

btw… i think we’ll finally be meeting each other on monday – will we see you at esca?

By: Manggy

Manggy — Thu, 30 Apr 2009 16:39:36 +0000

Yeah, unripe fruits are a challenge– Filipinos are good at that but I haven’t picked it up yet :/ In the meantime I can just stare at your beautiful gratin.
Theoretically if you make your creme anglaise with all-cream, it will be very resistant to curdling. Good luck! (Good luck finding a green peach!)

By: Manggy

Manggy — Thu, 30 Apr 2009 16:39:00 +0000

By: CindydaPerky

CindydaPerky — Wed, 29 Apr 2009 15:11:53 +0000

WOW. That looks amazing! Not just the food but the photographs. You have a great eye! I will definitely be trying this recipe

Can’t wait to see more!