Fresh Tomato Gratin Recipe
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This dish pairs nicely with grilled chicken and a fresh garden salad for a perfect summer meal.
Photo by GettyImages/Magone
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6 to 8 servings
- 2 pounds firm-ripe tomatoes, cut in wedges
- Salt (preferably coarse kosher salt)
- 3 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon red pepper flakes, optional
- Freshly ground black pepper
- 18 round butter-flavored crackers (about 1 1/4 inches in diameter)
- 1-1/2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 2 tablespoons rinsed, dried, and chopped fresh herbs (such as oregano, marjoram, thyme, basil, or a mixture) OR 2 teaspoons dried herbs
- Heat oven to 425°F.
- Sprinkle tomatoes liberally with salt and let drain in a colander for 15 minutes. Transfer to paper towels and gently pat dry.
- While tomatoes are draining, combine oil, garlic and red pepper flakes; set aside.
- Lightly oil a baking dish large enough to hold the tomatoes in a single layer.
- Arrange tomatoes in dish, skin side down; drizzle garlic-oil mixture over them and sprinkle with black pepper.
- Put crackers in a zippered plastic bag; crush with a rolling pin.
- Add cheese and herbs to crumbs in the bag; shake to combine; sprinkle crumb mixture evenly over tomatoes.
- Bake gratin in the upper third of oven until crumb topping browns and tomatoes are heated through, about 12 to 15 minutes. This recipe originally aired in the August 2006 issue of Heart of the Home:
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