Tomato Gratin

By calypan

Ingredients

• 3 lbs. plum tomatoes, cored and sliced into 1/4" thick rings
• Salt and pepper
• 1/2 tsp. sugar
• 1 cup panko bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 lb. onions, halved and sliced thin
• 1 T. chopped fresh thyme
• 2 garlic cloves, minced

Preparation

Step 1

Adjust oven racks to lower middle and upper middle positions and heat oven to 450. Toss tomatoes, 1-1/2 tsp. salt and sugar together in bowl until combined; let sit for 30 min. Combine panko, parmesan, 2 T. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in second bowl.

Heat remaining 2 T. oil in 12" skillet over med-high heat until shimmering. Add onions and cook until softened, about 7 min. Stir in thyme and garlic and cook about 30 seconds. Season with salt and pepper to taste. Spread onion mixture on bottom of 13 x 9 dish.

Transfer tomatoes to salad spinner and spin to remove excess moisture. Arrange tomatoes in even layer over onions and sprinkle with pepper. Transfer to lower oven rack and bake until tomatoes start to bubble, about 15 min. Sprinkle evenly with panko mixture, transfer to upper oven rack and cook until golden brown, about 10 min. Transfer to wire rack and let sit for 10 min.