This dish highlights sweet and tangy cherry tomatoes, which are at their peak ripeness in the summer. The tomatoes are slow cooked until juicy and then topped with crisp bread and melted gruyere cheese for a rich and flavorful summer dish. To keep the topping crisp, we broil the bread separately from the tomatoes before adding them with the cheese for a final broil. If you want to serve more people, this recipe can easily be doubled, simply use two Suvie pans for the tomatoes instead of one and broil the breadcrumb topping in batches. 

Tomato Gratin

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 40 minutes
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  • ½ loaf rustic bread, about 4 oz
  • 1 tbsp olive oil, plus 1 tsp, separated 
  • 2 garlic cloves, minced
  • 2 pints cherry tomatoes
  • ½ cup shredded gruyere or fontina


1) Combine tomatoes, 1 tbsp olive oil, minced garlic, and ¼ tsp salt in a Suvie pan. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

2) While the tomatoes cook, tear the bread into ½-inch pieces (you should have just over 2 cups).

3) After the tomatoes have cooked, place bread in a separate Suvie pan, drizzle with remaining 1 tsp olive oil and a pinch of salt. Insert into your Suvie, and broil alongside the tomatoes for 10 minutes, stirring both pans halfway through cooking.

4) Remove pans and top tomatoes with toasted bread and gruyere cheese. Broil again for 5 minutes or until cheese has melted. 

5) Divide tomato gratin between plates and serve. 


Nutritional Information per serving (2 servings per recipe): Calories 370, Total Fat 20g, Total Carbohydrates 36g, Total Sodium 405mg, Total Protein 13g

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