SUMMER TOMATO GRATIN

By BobD

Ingredients

• When you bake tomatoes for a very long time, as you do here, they become quite sweet.
• 2 pounds ripe, firm tomatoes, sliced
• Salt and freshly ground pepper to taste
• 1/2 teaspoon sugar
• 1/2 cup fresh or dry bread crumbs, preferably whole wheat
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons extra virgin olive oil

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.

2. Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.

Advance preparation: You can make this dish several hours ahead. It is excellent served at room temperature.