Light Tomato Gratin

tomato gratin ericasrecipes watermark

This light and easy side is a great way to showcase your garden tomatoes or big juicy finds at the farmer’s market!

Light Tomato Gratin

2-3 large tomatoes
kosher salt
fresh cracked pepper
1 T extra virgin olive oil
1/2 small clove garlic, minced
day old crusty Italian or French bread, torn into pieces (~1 c)
2 T fresh grated Romano cheese
1/2 c shredded Fontina cheese (can substitute 2 T freshly grated Parmesan)
1 T fresh parsley

Just slice ripe tomatoes and put in single layer in shallow baking dish. Season well with kosher salt.

In a chopper or food processor add the bread, cheeses, pinch salt, fresh cracked pepper, 1 T fresh Italian parsley. Process. Add the olive oil and pulse to combine. Sprinkle over tomatoes.

Bake at 400 until bread crumbs are golden and tomato juices are a little bubbly (~20-25 minutes). Serves 4.


My favorite kitchen tool – my immersion blender and its mini chopper attachment!!IMG_5110IMG_5114IMG_5122


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