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

  • Servings: 4
  • Difficulty: 2 hours and 40 minutes
  • Print


  • 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


Combine tomatoes, 1 tbsp olive oil, minced garlic, and ¼ tsp salt in a Suvie pan.

Insert pan into your Suvie, fill reservoir, input settings, and cook now or schedule.

My Cook > Slow Cook Settings

HIGH, 1 hour

Starch: 0 minutes

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

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.

Remove pans and top tomato with bread and gruyere cheese.

Broil again for 5 minutes or until cheese has melted. 

Divide 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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