Baked Sliced Tomato Gratin with Parmesan Breadcrumbs
Fresh, summer tomatoes are best cooked simply like in this tomato gratin of sliced tomatoes layered with olive oil and herbs and then topped with parmesan breadcrumbs.
Servings 4 servings
Calories 250kcal
Ingredients
- 2 large beefsteak tomatoes, about 2 lb
- 3 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp fresh thyme leaves
- 1 tbsp thinly sliced fresh basil leaves
- 2 cloves garlic, chopped
- 2 cups fresh breadcrumbs
- 2 oz parmesan cheese
Instructions
- Preheat oven to 425F.
- Slice the tomatoes into 1/2 inch thick slices. Layer the tomatoes in a casserole dish which is large enough that each tomato slice is partially exposed. Drizzle 1 tablespoon of the olive oil over the tomatoes. Then sprinkle on 1/2 tsp of kosher salt, 1 tbsp of thyme leaves, and the basil leaves. Cover the dish tightly with foil and bake for 15 minutes.
- While the tomatoes are baking, heat 2 tbsp of olive oil in a medium skillet over low heat. Add the garlic and 1/2 tsp of kosher salt, and saute until the garlic is fragrant and softened, 2-3 minutes. Add the breadcrumbs and increase the heat to medium. Cook, stirring frequently, until the crumbs are lightly browned, 5-7 minutes. Stir in the parmesan cheese and remaining thyme leaves.
- Take the tomatoes out of the oven and top them with the breadcrumb mixture. Bake the gratin uncovered for 10 minutes. Serve.
Notes
- Seeding: Seeding the tomatoes will make a drier gratin. I prefer the tomatoes seeded, but either way will be fine.
- Breadcrumbs: Use only fresh breadcrumbs in this gratin. You need the coarser texture and the softness of fresh breadcrumbs.
- Arranging the tomato slices: Don't let the tomato slices overlap too much since you want some of breadcrumb topping on each slice.
Nutrition
Calories: 250kcal