Originally created 06/14/06

Roast grape tomatoes for clafouti dish



Grape tomatoes literally burst with flavor when roasted.

Tomato-thyme clafouti is a savory bake that begins with roasted grape tomatoes and includes olive oil with minced garlic, fresh thyme and sugar to enhance the flavor of the tomatoes. Slivered fresh basil leaves can be added to the dish. Stir a tablespoon or two into the tomato mixture after roasting.

Clafouti is a custardlike French dessert that includes a fruit, usually cherries. In this version, a batter of eggs, flour and half- and- half is whipped in the blender, poured over the roasted tomatoes, sprinkled with shredded mozzarella and baked.

Tomato-thyme clafouti

10 ounces grape tomatoes, washed and dried

1 tablespoon olive oil

1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme

1 clove garlic, peeled and minced, about 1 teaspoon

1 teaspoon granulated sugar

Salt and freshly ground black pepper, to taste

1 cup half- and- half

3 large eggs

2 tablespoons all-purpose flour

1 cup shredded part-skim mozzarella cheese

Heat oven to 400 degrees. Spray a 6-cup deep-dish pie plate or round baking dish with nonstick cooking spray. Place the tomatoes in the dish, drizzle with the oil and sprinkle with the thyme, garlic and sugar. Season to taste with salt and pepper and stir to combine. Roast until the skins of the tomatoes begin to shrivel and burst, about 15 to 20 minutes.

Pour the half- and- half, eggs and flour in a blender and pulse until smooth. Season to taste with salt and pepper and pulse again. Pour over the roasted tomatoes and sprinkle with the cheese. Reduce the oven temperature to 350 degrees and bake for 30 minutes, until puffed and golden.

Makes 6 servings.

Nutritional analysis provided by registered dietitian Jeannie Hatfield-Laube, the research dietitian at the Georgia Prevention Institute, Medical College of Georgia, in conjunction with the Augusta District Dietetic Association.

Nutritional information per serving (with full-fat half-and-half): 184 calories, 13 grams fat (6.4 grams saturated), 131 milligrams cholesterol, 148 milligrams sodium, 6 grams carbohydrates, 9 grams protein, 0.3 gram fiber.

Nutritional information per serving (with fat-free half-and-half): 155 calories, 9 gram fat (3.8 grams saturated), 118 milligrams cholesterol, 189 milligrams sodium, 8 grams carbohydrates, 9 grams protein, 0.3 gram fiber.

Coming next week: Shrimp and artichoke salad: Leftover boiled shrimp, Roma tomatoes and artichoke hearts become a light summer entree salad with a fresh lemon vinaigrette.

See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903-1928. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.