Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

170 calories; fat 11.9g; saturated fat 2.1g; mono fat 7.8g; poly fat 1.4g; protein 5g; carbohydrates 13g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 186mg; calcium 76mg.