Oven tomatoes au gratin

Name: Oven tomatoes au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Rosemary, thyme and basil; 1 Garlic clove; 2 discs Toast; 25 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Meat tomatoes (approx. 200 g each); 4 Tomatoes (about 80 g each); 6 TABLESPOONS Olive oil; 4 (à 75 g) Lamb chops

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Rosemary, thyme and basil
1 Garlic clove
2 discs Toast
25 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Meat tomatoes (approx. 200 g each)
4 Tomatoes (about 80 g each)
6 TABLESPOONS Olive oil
4 (à 75 g) Lamb chops

Directions

1
Wash the herbs, dab dry, put something aside for garnishing. Finely chop or cut the rest. Peel garlic and chop finely. Peel and dice toast. Crumble toast and garlic finely in a universal chopper.
2
Mix in cheese and herbs. Season to taste with salt and pepper. Wash, clean and halve the tomatoes. Spread in a casserole dish, season with salt and pepper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven. 175 °C/ gas: level 3) for about 10 minutes. Sprinkle the tomatoes with the crumbs, sprinkle with 4 tablespoons of oil. Add rosemary and thyme twigs that have been put aside. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: stage 4) for another 8-10 minutes. Wash the lamb chops, dab dry and season with salt and pepper. Fry in 2 tablespoons of hot oil for 2-3 minutes on each side.
3
Add rosemary and thyme twigs that have been put aside. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: stage 4) for another 8-10 minutes. Wash the lamb chops, dab dry and season with salt and pepper. Fry in 2 tablespoons of hot oil for 2-3 minutes on each side. Serve the lamb chops with the tomatoes. Garnish with basil set aside. Served with baguette