Recipe by Barb G.
This simple heirloom tomato gratin makes a lovely dish. Use red tomatoes and yellow tomatoes if you don't have heirloom tomatoes. The recipe comes from the Family Circle Magazine.
Top Review by Marie
My kind of dish! But you already knew that, right, Barb? Used red and yellow tomatoes - had no heirlooms. Only change I made was to use basil instead of oregano because I'm not crazy about oregano. Excellent used as a side dish with chicken, but I could make a meal out of just this alone. Thanks once again for a wonderful recipe. Keep posting, Barb.
- 4 large tomatoes, cored and cut into 1/4 inch thick slices
- 3.69 ml salt
- 14.79 ml extra virgin olive oil
- 44.37 ml plain breadcrumbs
- 2.46 ml black pepper
- 29.58 ml fresh oregano
- 9.85 ml thyme
- 3 garlic cloves, sliced
- 59.14 ml parmesan cheese
Directions See How It's Made
- Heat oven to 450 degrees.
- Place tomato slices on paper towels; sprinkle with 1/2 teaspoon of the salt and let stand for 15 minutes,pat dry with paper towels.
- Coat a 2-quart oval baking dish with 1 teaspoon of the olive oil; sprinkle 1 tablespoon of the bread crumbs over the bottom of baking dish.
- Place 1/2 the tomato slices in prepared baking dish(on top of the bread crumb), overlapping if necessary; season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Sprinkle 1 teaspoon of the olive oil, 1 tablespoon of the oregano, and 1 teaspoon of the thyme over the top; TUCK in the garlic and sprinkle the remaining 2 tablespoons bread crumbs over the top.
- Place the remaining tomato slices in the dish and season with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; sprinkle remaining olive oil, oregano and thyme over the tomatoes.
- Bake in 450 degree oven for 30 minutes; scatter Parmesan cheese on top; bake an additional 10 minutes; remove gratin from oven and let stand for 10 minutes before serving, enjoy.