Almonds gratin tomatoes

Fast and tasty idea for a practical drink? How about this colorful mix of red tomatoes, yellow and blacks on a gratin with almonds and little else?
They are delicious morsels ideal for open hunger!
Are you celiac? Add the breadcrumbs without gluten.
You are vegan or lactose intolerant? Do not put the parmigiano cheese.
You do not have a celiac and celiac guest to dinner? Put the polenta (or corn flour) (gluten-free, always check) instead of the gluten-free breadcrumbs (if you have not found) will make a great impression with a celiac, and everyone can eat the same things!
Combined with a good bottle of wine … then I opened one of this red Marche, Podere 72 that gave me my friend Barbara. If you want to stay longer on the sober I recommend a prosecco beautiful fresh and accompanied by all the little tidbits of Parmigiano Reggiano. It will be a pleasure for the taste buds!

Serves 6

2 baskets of tomatoes Piccadilly
1 basket of yellow Datterini
1 basket of cherry tomatoes blacks (or deep red)
70 grams of unpeeled almonds
100 grams of rustic bread with gluten-free cereals (or 3 tablespoons of instant polenta or corn flour)
1 clove garlic
2 tablespoons oil EVO
1 handful of fresh parsley
Optional: 1 tablespoon grated Parmesan cheese


Wash and dry the tomatoes, then cut them in half but not quite, let them split in two but united.
Toast the almonds in a pan over medium heat for about 3 minutes.
In blender put the bread, toasted almonds, garlic (private bud), oil and parsley. Pinch of salt to adjust and go, coarsely pureed.
Cover the tomatoes with this crunchy and then arrange on a baking pan, cook in preheated oven at 160 ° ventilation for about 20 minutes, will become beautiful golden (a little ‘dark if, like me, use whole grain breads).
Happy holidays to all of you!

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