Sliced heirloom tomatoes combine with seasoned breadcrumbs, herbs, and grated cheese to make the ultimate summer comfort food. This gratin is delicious served over a dollop of whole milk ricotta and a healthy drizzle of olive oil. When testing this recipe, we used a basil-infused olive oil in place of plain and it was delicious – try subbing in your own favorite flavored oil to kick the flavor up a few notches.
Yield: 6 servings
- 2 slices crusty sourdough bread
- 1 garlic clove, minced
- ¼ cup fresh grated Parmesan or Romano cheese
- 2 tsp herbs de Provence or ½ teaspoon each dried rosemary, thyme, oregano, and basil
- ½ tsp salt, divided
- ¼ tsp coarsely ground black pepper
- 1 Tbsp plain or flavored extra virgin olive oil
- 1½ lbs small to medium heirloom tomatoes, sliced ¼ inch thick
- Preheat oven to 375°F. Lightly butter or oil a 9- x 7-inch baking dish or 9″ round pan.
- Place bread slices and garlic in a food processor; pulse until small but coarse crumbs are achieved. Add cheese, herbs, garlic, ¼ teaspoon salt, and pepper; pulse until combined. Add oil; pulse until well blended.
- Shingle tomato slices in rows in prepared baking dish and sprinkle with remaining salt. Evenly top with seasoned breadcrumbs.
- Bake for 20 minutes until tomatoes are hot and topping is golden brown. Serve immediately.
Featured Ingredient: Tomatoes
It's hard to beat the flavor of a vine-ripened, homegrown tomato harvested during its peak season. Tomatoes are excellent eaten right off the vine, served fresh on sandwiches, or cooked down to intensify their sweetness for sauces, soups, and stews. They also freeze well and make an excellent choice for canning, allowing you to have in the unbeatable flavor of homegrown tomatoes in your pantry all year long. Tomato plants grow during warm weather months and can easily planted in garden beds or large containers. Learn how rewarding it is to grow your own tomatoes.