Tomato Gratin

Tomato Gratin

Growing up, summer dinners were pretty predictable. We always seemed to have at least one watermelon in the garden that the squirrels and birds hadn’t found. And there were always plenty, plenty of tomatoes. We might have hot dogs, chips, and tomatoes. Or chicken-friend steak, mashed potatoes, and tomatoes. Or lasagna, garlic bread, and – you guessed it. Tomatoes.

Grandpa salted and peppered both sides of his sliced tomatoes before taking a bite. And his youngest daughter, my mother, did the same as she passed around a plate of sliced tomatoes along with a salt & pepper shaker. This summer, that same plate of tomatoes sat between us at nearly every meal, the bowl of salt and pepper grinder within reach.

Tomato Gratin

Little needs to be done to a ripe tomato to make it side-dish or main-dish worthy but broiling them with some bread crumbs, cheese, and fresh herbs is a fantastic way to elevate those late summer tomatoes and give them a little crunch.

Tomato Gratin

Make the most of summer tomatoes with a crunchy herb and breadcrumb topping.

Ingredients

  • Olive oil
  • 3 medium beefsteak tomatoes, (about 6 oz each), sliced 1/4-inch thick
  • Salt and fresh ground black pepper
  • 1/4 cup coarse fresh breadcrumbs or panko
  • 1/4 cup finely grated Parmesan
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1 Tbsp chopped fresh basil

Instructions

  1. Position the top oven rack 6 inches below the broiler and heat on high.
  2. Lightly oil a broiler-safe baking dish or plate.
  3. Arrange the tomato slices in the baking dish in a single, slightly overlapping layer and prinkle with 1/4 tsp salt.
  4. In a small bowl, mix together the breadcrumbs, panko, cheese, parsley, 2 tsp olive oil, a pinch of salt, and pepper.
  5. Sprinkle the breadcrumb mixture over the tomatoes.
  6. Broil just until the breadcrumbs are a deep golden-brown, 2 to 3 minutes.
  7. Top with basil, drizzle with additional olive oil, and serve immediately.

Notes

Yields: 6 servings

Adapted from Fine Cooking

Estimated time: 10 minutes

17 comments… add one

  • This is a great idea for using up tomatoes! Yum!

  • This looks wonderful! I love tomatoes any way, but this juts brings it over the top!

  • This looks so good! Your picture is beautiful as well :)

  • I *hate* tomatoes but for some reason I just can’t get enough of them this summer. I’m pretty excited to make this!

  • How gorgeous! Bright and lovely. I’m trying to savor every bit of summer tomatoes that I can before they vanish for another year.

  • Yum! I love simple twists on simple foods.

  • Courtney and I just made this dish over the weekend to go with dinner one night. I loved it, but didn’t love the photo I got. I’ll just have to make it again next summer!

  • I could definitely live off of salt and pepper tomatoes…but bread crumbs and cheese and a hint of heat are a nice finishing touch!

  • What a great treatment for perfect summer tomatoes. Love it!

  • YES! I honestly can’t think of a better side with gorgeous tomatoes in season. :)

  • Beautiful picture, this sounds delicious.

  • What a great way to use tomatoes. We’ve been getting about 12 each week in our CSA.

  • I’m a 100% total tomato fan. Some of the best ones I’ve ever had were from my grandfather’s garden (still warm from the summer sun). Great gratin photos, I’m looking forward to giving this dish a try. Yum!

  • Tres Delicious

    Simple tomato turned to an enticing stuff. I like it.

  • What a beautiful and vibrant photos! Those tomatoes look to die for.

  • I’m on my bookmarked recipes looking for tomato recipes because I have tomatoes coming out of my ears from the garden! Yay for broiled tomatoes! Never had them this way but I’m quite sure it will be delicious. I also enjoy them like your grandpa does. Did you ever have a tomato sandwich? That was my favorite way to eat them growing up when the tomatoes were flowing out of my dad’s garden! Just mayo on bread and tomatoes. Soooooo delicious!

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