Sliced Tomato Gratin
I watched Chef Pépin prepare this simple dish on TV and thought it would be a nice change of pace. Of course, I had to tweak it a bit to suit my nature. “… Success depends on using the highest-quality ingredients.” — Jacques Pépin. This tasty recipe serves 4-6.
2 pounds large ripe tomatoes
3 tablespoons olive oil
2 cups diced (1/2-inch) hard crust baguette or country bread
2/3 cup sliced shallots
2 tbs minced garlic
1 1/2 teaspoons fresh thyme leaves (dried will do as well)
1 tsp oregano
3 tbs of parmigiana cheese
Salt and pepper to taste
Fresh basil leaves for garnish
- Preheat the oven to 425 degrees.
- Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish
- Sprinkle with 2 tablespoons of the oil.
- Combine the bread, shallots, garlic, thyme, parmigiana and the remaining 1 tablespoon oil in a bowl and mix well.
- Sprinkle the salt and pepper on the tomatoes and top with the bread mixture.
- Bake for about 25 minutes, until the tomatoes are browned on top and cooked.
- Garnish with basil leaves
- Serve immediatly