{"id":10485,"date":"2026-07-02T19:36:09","date_gmt":"2026-07-02T19:36:09","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10485"},"modified":"2026-07-02T19:36:15","modified_gmt":"2026-07-02T19:36:15","slug":"summer-tomato-tian","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/summer-tomato-tian\/","title":{"rendered":"Summer Tomato Tian"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Summer Tomato Tian<\/span><\/h2>\n
<\/div>\n
Ripe summer tomatoes are ideal for this all-tomato take on tian<\/em>, with rich, concentrated flavor.<\/span>
<\/div>In Provence, France, a tian<\/em> is a casserole of sliced vegetables as well as the round, shallow earthenware vessel in which the dish is baked. <\/span>
<\/div>A classic tian showcases an assortment of summer produce, but here the focus is on tomatoes seasoned with garlic and herbs. We opt exclusively for plum tomatoes, which are firmer and drier than regular round tomatoes, and because they withstand long baking and yield deep, rich, concentrated flavor. Ripe, in-season tomatoes are best, of course, but even less-than-stellar fruits are good. <\/span>
<\/div>We love this served warm with crusty bread and cheese, but the tomatoes can be refrigerated for up to a week and tucked into sandwiches or offered alongside grilled or roasted meats and seafood.<\/span><\/div>\n
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Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Active Time, plus Cooling<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Courtney Hill – Milk Street<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 9-inch pie plate<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 6<\/span> Tbsp<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
    • 4<\/span> medium garlic cloves<\/span> minced<\/span><\/li>
    • 2<\/span> lb<\/span> ripe plum tomatoes<\/span> cored and cut crosswise into \u00bc- to \u00bd-inch slices<\/span><\/li>
    • Kosher salt and ground black pepper<\/span><\/li>
    • 6<\/span> sprigs <\/span> fresh basil OR 4 sprigs fresh rosemary<\/span><\/li>
    • Crusty bread<\/span> to serve<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Heat the oven to 425\u00b0F<\/strong>\u00a0with a rack in the middle position.<\/span>
        <\/div>Coat the bottom and sides of a 9-inch pie plate with 2 tablespoons of oil. Sprinkle half of the garlic over the bottom.<\/span>
        <\/div>Arrange the tomatoes in concentric rings in the pie plate, shingling and tightly packing the slices.<\/span><\/div><\/li>
      • Sprinkle with salt and pepper<\/strong>, then tuck the herb sprigs into the tomatoes and scatter on the remaining garlic. Drizzle evenly with the remaining 4 tablespoons oil.<\/span>
        <\/div>Bake until the tomatoes are browned, bubbling and meltingly tender, about 1\u00bd hours.<\/span><\/div><\/li>
      • Cool for about 15 minutes<\/strong>. Serve with crusty bread, and Burrata cheese\u00a0OR<\/strong>\u00a0fresh mozzarella cheese\u00a0OR<\/strong>\u00a0flaky sea salt<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>

        <\/span>Tip<\/span><\/span><\/h4>\n
        \nDon\u2019t worry if the tomatoes are tightly packed in the baking dish. They will reduce in volume as they bake.<\/span>
        <\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10482,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[362,618,2506,136,559,2505,140,1712],"tags":[],"class_list":["post-10485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-baked","category-dinner","category-entree","category-french","category-lunch","category-side","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/TomatoTian.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10485"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10485\/revisions"}],"predecessor-version":[{"id":10491,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10485\/revisions\/10491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10482"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}