As you’ve probably figured out by now, when I’m not seriously training for anything, especially right after a big race, I tend to spend a lot of my extra energy thinking (okay, obsessing) about food – what new restaurant can I try? what should I make for lunch? do chocolate and turnips go together (no!).

Today, 3 weeks into my “Recovery” from Worlds, I still have very little desire to run and a huge desire to cook. And eat. And because I’m aware of what happens when you stop running and start eating like you are going to give birth to a baby elephant in 9 months, I’ve had to dial it back a little bit recently. And by dialing it back I mean make stuff that at least, on the surface, looks like it would not be sold in a vending machine or appeal to most 4 year olds. You know what I mean: vegetable dishes.

Luckily, my 3 weeks of only craving Butterfingers and Orange Olive Oil Cake (okay, I’m still eating Butterfingers every night) are over and my body is really craving vegetables. LIke brussels sprouts. And spinach. And crisp string beans with feta and toasted almonds.

So today after my half-hearted aerobics (done in my kitchen while watching Paula Deen on Oprah’s Next Chapter) I was starving. I contemplated a turkey sandwich, but just couldn’t get my taste buds on board. After a quick perusal of the items in my fridge, I saw that I had a half-container of mixed cherry tomatoes that were heading towards prunishness. What could I make with a couple of handfuls of almost overripe cherry tomatoes?

Tomato gratin!  Now, I must admit this wasn’t a huge leap in inspiration because I will eat ANYTHING that has the word Gratin attached. I mean, come on, something baked in cheese? Does it get any better? I don’t think so.

This “recipe” is super easy, and pretty hard to screw up, so don’t get too caught up on measurements. Just use what (and how much) you like.

Thrown Together Tomato Gratin

Preheat oven to 400 degrees

2 cups cherry tomatoes, sliced in halves (or fourths if they’re bigger)

1 cup shredded Mozarella

1/2 cup grated Parmesan

1/2 cup dried bread crumbs

handful flat leaf parley chopped

1/2 cup good olive oil

2 tsp. red wine vinegar (or champagne)

2 tsp. fresh lemon juice

2 tsp. sugar

1/2 clove finely minced garlic

1 tsp. salt

1 tsp. freshly ground pepper

1 tsp. red pepper flakes

(If you are short on time, or are just feeling lazy (ME!), substitute Italian salad dressing for the olive oil, vinegar, lemon juice, garlic, salt, pepper, sugar and red pepper flakes. It will still be delicious, I promise.)

Mix the olive oil, vinegar, lemon juice, garlic, salt, pepper, sugar and red pepper flakes (or open the bottle of Italian dressing :)). I like to mix my vinaigrettes in a jar because it makes it super easy to get all the ingredients to combine quickly.

Toss the tomatoes in the mixture until liberally coated.

Mix in Mozarella and Parmesan.

Mix in chopped flat leaf parsley.

Pour contents into a small, ungreased Pyrex or individual Ramekins (shown).

Sprinkle with bread crumbs.

Bake for 30 – 40 minutes until bubbly. I cook mine for the longer time because I like the browned, chewy cheese at the bottom of the dish, but if you don’t like this, cook for less time.

Happy Eating!

Tagged as: Recovery Recipe, Tomato Gratin