Ripe Summer Tomato Gratin with Basil (Gratin de Tomates au Basilic)

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Ripe Summer Tomato Gratin with Basil (Gratin de Tomates au Basilic)Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Take care not to cook the tomatoes too long: This dish tastes best if they are still a bit firm. Garnish, if you can, with basil leaves of different shapes and colors, both green and purple. Serve the gratin warm or at room temperature.

Serves 8 (serving size: about 3/4 cup)

Ingredients

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2 (1-ounce) slices whole-grain bread
6 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped thyme
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
4 pounds sweet ripe tomatoes, mixed colors if possible
1/4 cup torn basil leaves
1 tablespoon red wine vinegar
3 garlic cloves, minced
1 large shallot, finely diced
2 tablespoons small basil leaves, for garnish (optional)

Preparation

Hands-on: 12 Minutes
Total: 50 Minutes

1. Preheat oven to 400°.

2. Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400° for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.

3. Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.

4. Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400° for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400° for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.

Created date

May 2015

Nutritional Information

Calories 170
Fat 11.9 g
Satfat 2.1 g
Monofat 7.8 g
Polyfat 1.4 g
Protein 5 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 186 mg
Calcium 76 mg