Heirloom Tomato Gratin

Heirloom Tomato Gratin
Servings: 6 Prep 15 mins Bake 450°F 40 mins


  • 3 pounds heirloom tomatoes (about 4 large) cored and cut into 1/4-inch-thick slices
  • 3/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons plain bread crumbs
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh oregano
  • 2 teaspoons fresh thyme
  • 3 cloves garlic, sliced
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 450 degrees F. Place tomato slices on paper towels. Sprinkle with 1/2 teaspoon of the salt and let stand for 15 minutes. Pat dry with paper towels.

2. Coat a 2-quart oval baking dish with 1 teaspoon of the olive oil. Sprinkle 1 tablespoon of the bread crumbs over the bottom of baking dish.

3. Place half of the tomato slices in prepared baking dish, overlapping as necessary. Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper. Sprinkle 1 teaspoon of the olive oil, 1 tablespoon of the oregano and 1 teaspoon of the thyme over the top. Tuck in the sliced garlic and sprinkle the remaining 2 tablespoons of bread crumbs over the top. Place remaining tomato slices in dish and season with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining oil, oregano and thyme over the tomatoes.

4. Bake at 450 degrees F for 30 minutes. Scatter Parmesan on top; bake an additional 10 minutes.

5. Remove gratin from oven and let stand for 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 105, Fat, total (g): 5, chol. (mg): 3, sat. fat (g): 1, carb. (g): 14, fiber (g): 3, pro. (g): 4, sodium (mg): 415, Percent Daily Values are based on a 2,000 calorie diet.