Tomato Gratin

Tomato Gratin
serves 4
  • 4 ripe beefsteak or other large tomatoes
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons fresh thyme, divided
  • 3 large cloves garlic, minced, divided
  • Sea salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons coarse fresh breadcrumbs
  • 1 tablespoon finely grated Parmesan cheese
Preheat oven to 450 degrees. Core the tomatoes and cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the parsley, thyme and garlic, and season with salt and pepper. Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining parsley, thyme and garlic; salt and pepper; and 1 tablespoon of the oil. Bake for 35 to 40 minutes, or until tomatoes are soft and a little browned.
Remove from the oven and sprinkle with the breadcrumbs and Parmesan, then drizzle on the remaining oil. Bake 8 to10 minutes longer, or until the crumbs are toasty. Remove from oven and let sit briefly to cool a bit before serving.


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