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Provençal Tomato and Squash Gratin

Martha Rose Shulman
  • 105 minutes
  • Serves 6

INGREDIENTS

1 tbsp

Basil, fresh leaves

2

Garlic cloves, large

1/2

Medium or 1 small onion

1/2 lb

Summer squash

2 tsp

Thyme, fresh leaves

2

lbs Tomatoes

3

Eggs

1 cup

Rice, cooked

1

Salt and freshly ground pepper

2 tbsp

Olive oil, extra virgin

2 oz

Gruyere cheese, grated