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

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 12 mins
Total time 50 mins
Yield

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

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.