This is yummy and a great way to use up those tomatoes still burgeoning in the garden. This recipe (with slight modification) is from Julius Roberts’ gorgeous Farm to Table Cookbook, which I also highly recommend.
This is the first time I can remember making a gratin without cheese or cream, and it reads lighter without it.
Note: I made my own breadcrumbs by putting a slice of my husband’s sourdough in our Vitamix.
Tomato, Spinach, & Anchovy Gratin Recipe
2 pounds tomatoes, quartered
5 Tbsp olive oil, divided
2 pounds spinach
1/4 cup butter
2 large onions, finely chopped
1/3 cup all-purpose flour
5 Tbsp vegetable broth
2 cups whole milk
2/3 whole nutmeg, grated
10 anchovies, chopped
2.5 oz fresh breadcrumbs
Preheat oven to 425ºF
Nestle the tomatoes in a 11″x7″x2″ baking dish, so they fit snuggly in one layer. Drizzle with 2 tablespoons of olive oil and season well with salt. Roast in the oven 1 hour to concentrate the flavor and cook out some of the liquid.
While the tomatoes are cooking, wash the spinach. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the spinach, still a little wet from the wash. Season with salt, and cook for a few minutes until wilted. Once wilted, transfer to a colander and leave to drain.
Return the pot to the heat and add the butter. Once melted, add the onions with a large pinch of salt, and cook for 15 minutes, stirring occasionally, until very soft. Add the flour and then stir, then turn the heat down and cook for a few minutes, still stirring. Add a splash of veggie broth and whisk it through the flour – it will form a “claggy” paste. Slowly add the milk, a splash at a time, while whisking constantly. Repeat until all the milk is incorporated. Grate in the nutmeg, and season well with salt and pepper.
By now, the tomatoes should be ready, so remove them from the oven. Give the spinach a good squeeze to remove all the liquid, and then add it to the tomatoes, nestling it in and among them. Pour the béchamel over the tomatoes and spinach, and run a spoon around the dish, allowing it to seep its way around and in. Scatter the chopped anchovies evenly on top, then scatter with the bread crumbs and drizzle with a little olive oil.
Place back in the oven for 30 minutes, until the top is golden. Let sit for 10 minutes before eating.
Yum! Enjoy!
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