If you don't have heirloom tomatoes, use red and yellow tomatoes. Recipe is from Woman's Day.
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Units: US | Metric
- 1 garlic clove, cut in half
- 3 tablespoons extra virgin olive oil
- 1 large vidalia onion, chopped
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 2 teaspoons honey
- 1 tablespoon fresh thyme, chopped
- 4 lbs mixed heirloom tomatoes, thickly sliced
- 2 cups fresh breadcrumbs
- 1/4 cup pecorino romano cheese, grated
- 1Heat oven to 425 degrees.
- 2You'll need a shallow 2- to 2 1/2-quart baking or gratin dish.
- 3Vigorously rub inside of dish with garlic, discard garlic.
- 4Brush dish with 1 T oil to coat.
- 5Heat 1 1/2 T oil in large skillet over medium low heat.
- 6Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
- 7Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme.
- 8Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper.
- 9Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
- 10Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened.
- 11Sprinkle over tomatoes.
- 12Bake 20-24 minutes until crumbs are golden and juices bubble.
- 13Serve hot or warm.
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Nutritional Facts for Heirloom Tomato Gratin
Serving Size: 1 (228 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 167.0
- Calories from Fat 50
- Total Fat 5.5 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 167.8 mg
- Total Carbohydrate 25.9 g
- Dietary Fiber 3.4 g
- Sugars 8.2 g
- Protein 4.6 g
The following items or measurements are not included:
pecorino romano cheese