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Gratineed Tomatoes with Asiago and Fresh Herbs


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Rate this recipe 4.5/5 (2 Votes)


  • 3 medium beefsteak tomatoes; sliced 1/4-inch thick
  • 1/4 tsp Kosher salt
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup finely grate Asiago cheese
  • 1 Tbs fresh flat-leaf parsley, chopped
  • 1 tsp fresh thyme, coarsely chopped
  • 2 tsp extra-virgin olive oil
  • pinch salt
  • 1/8 tsp black pepper


Servings 6


Step 1

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange tomato slices in a 10X12-inch broiler-safe baking dish in a single, slightly overlapping layer. Sprinkle tomatoes with Kosher salt.

In a small bowl, mix breadcrumbs, Asiago cheese, parsley, thyme, olive oil, pinch of salt and pepper. Sprinkle evenly over the tomatoes. Broil until the breadcrumbs are deep golden-brown, 2 to 3 minutes. Drizzle with more oive oil and serve.


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