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Heirloom Tomatoes au Gratin



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Join date : 2013-01-12

Heirloom Tomatoes au Gratin

Post by Lobo on Tue 16 Feb 2016, 7:19 pm

Heirloom Tomatoes au Gratin

By Julia Rutland
Sliced heirloom tomatoes are shingled in a baking dish and topped with a mixture of seasoned breadcrumbs, herbs, and grated cheese — the ultimate summer comfort food! Try small meaty tomatoes such as Roma.
Makes 6 servings


  • 2 slices crusty artisan sourdough bread
  • 1 garlic clove, minced
  • ¼ cup fresh grated Parmesan or Romano cheese
  • 2 teaspoons herbs de Provence or ½ teaspoon each of dried rosemary, thyme, oregano, and basil
  • ½ teaspoon salt, divided
  • ¼ teaspoon coarsely ground black pepper
  • 1 tablespoon garlic flavored or plain extra virgin olive oil
  • 1½ pounds small to medium heirloom tomatoes, sliced ¼ inch thick


  1. Preheat oven to 375°. Lightly butter or oil a 9- x 7-inch baking dish.
  2. Place bread slices and garlic in a food processor; pulse until crumbly to yield about 1 to 1¼ cups. Add cheese, herbs, garlic, ¼ teaspoon salt, and pepper; pulse until combined. Add oil; pulse until well blended.
  3. Remove excess seeds from tomatoes, if necessary (they may make gratin too watery). Shingle tomato slices in rows in prepared baking dish. Sprinkle with remaining ¼ teaspoon salt. Sprinkle evenly with seasoned fresh breadcrumbs.
  4. Bake 20 minutes until tomatoes are hot and topping is golden brown. Serve immediately.

    Current date/time is Wed 07 Dec 2016, 10:26 am