Ripe Summer Tomato Gratin

By lromito

Ingredients

• 2 (1-ounce) slices whole-grain bread $
• 6 tablespoons extra-virgin olive oil, divided $
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped thyme
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 4 pounds sweet ripe tomatoes, mixed colors if possible
• 1/4 cup torn basil leaves $
• 1 tablespoon red wine vinegar
• 3 garlic cloves, minced
• 1 large shallot, finely diced
• 2 tablespoons small basil leaves, for garnish (optional)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Preheat oven to 400°.

2. Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400° for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.

3. Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.

4. Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400° for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400° for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.

1. Preheat oven to 400°.

2. Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400° for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.

3. Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.

4. Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400° for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400° for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.