Heirloom Tomato Gratin

By kitchen witch
July 25, 2010
6 Comments


Author Notes: The sweetness of heirloom tomatoes intensifies when baked in creamy layers of caramelized onions and garlic. Fresh thyme seasoned breadcrumbs and Parmigiano-Reggiano cheese melt together and brown to create a crispy topping. Tastes delectable with some chunks of crusty bread to sop up the luscious juices. kitchen witch

Serves: 8

Ingredients

  • 3 pounds ripe heirloom tomatoes, cut 1/3-inch slices
  • sea salt
  • extra virgin olive oil
  • 1 large sweet onion, finely chopped
  • 2 cups whole wheat breadcrumbs
  • 1 tablespoon minced garlic
  • 2 teaspoons honey
  • freshly ground black pepper
  • 3 teaspoons fresh thyme leaves, chopped
  • 1 cup freshly grated Parmigiano-Reggiano cheese

Directions

  1. Generously sprinkle tomatoes with salt and let drain in a colander.
  2. Preheat the oven to 350 degrees F. Grease a shallow baking dish with extra-virgin olive oil.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme.
  4. Combine the tomatoes, honey, and black pepper in a large bowl.
  5. Add half of the onion mixture to the bottom of the baking dish and spread in a even layer. Layer half the tomatoes overlap the tomato slices to fit. Season with freshly ground black pepper and add the rest of the onion mixture, another overlapping layer of tomatoes, and freshly ground black pepper
  6. In a medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, cheese, salt and pepper. Mix until all crumbs are moistened. Sprinkle breadcrumb mixture evenly on top of gratin.
  7. Bake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.

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Reviews (6) Questions (0)

6 Comments

QoFE June 15, 2012
This dish is addicting! I have some in the oven right now and my house smells wonderful :)
 
BrooklynBridget August 4, 2010
This sounds amazing. Love the honey addition
 
Two M. July 28, 2010
Yummmm this sounds scrumptious!
 
Lizthechef July 27, 2010
I love this and will enjoy serving it as either an entree or a side - room temp sounds good during summer.
 
Sagegreen July 25, 2010
Yum!
 
lastnightsdinner July 25, 2010
This sounds absolutely delicious.