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
- Preheat oven to 375°. Lightly butter or oil a 9- x 7-inch baking dish.
- 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.
- 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.
- Bake 20 minutes until tomatoes are hot and topping is golden brown. Serve immediately.