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


  1. Preheat the oven to 425 degrees.
  2. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish
  3. Sprinkle with 2 tablespoons of the oil.
  4. Combine the bread, shallots, garlic, thyme, parmigiana and the remaining 1 tablespoon oil in a bowl and mix well.
  5. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture.
  6. Bake for about 25 minutes, until the tomatoes are browned on top and cooked.
  7. Garnish with basil leaves
  8. Serve immediatly