Summer Tomato Gratin
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With the abundance of fresh, ripe tomatoes this time of year, many of us are looking for a flavorful tomato dish that uses a lot of tomatoes, and this delicious dish is it!
Ripe meaty tomatoes work best for this recipe, and be creative with choosing ones of different colors and sizes, including cherry and grape tomatoes. The aroma of the combination of tomatoes, garlic and cheese when this dish is baking is amazing. Works great as a side dish or for a light summer lunch.
¾ cup Italian seasoned breadcrumbs
6 tablespoons extra-virgin olive oil, divided
½ teaspoon dried thyme
1 teaspoon dried oregano
¼ cup grated Romano cheese
4 pounds of ripe tomatoes
5 large garlic cloves cut in slivers
1 large shallot, finely minced
2 tablespoons basil leaves, both green and purple, if available
Preheat oven to 400 degrees.
Combine breadcrumbs, 2 tablespoons oil, thyme, ¼ teaspoon salt, 1/8 teaspoon pepper, and Romano cheese in a small bowl. Set aside.
Core tomatoes and cut into ½-inch-thick slices. Place tomatoes in a large-bottomed bowl; sprinkle with ½ teaspoon salt and ¼ teaspoon of pepper. Add ¼ cup olive oil, garlic, and shallot; toss gently to coat.
Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over tomatoes. Sprinkle with oregano and bake at 400 degrees for 20 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes and bake for 10 minutes longer, until breadcrumbs are golden. Remove dish from oven and let stand 10 minutes before serving. Garnish with basil leaves, if desired.
I hope you enjoy this delicious tomato dish, and if I can help you with any of your real estate needs, just contact me!