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)
Instructions
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.
Originally Submitted
8/9/2015
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