Saturday, July 31, 2010

Tomato gratin

Great tomatoes in the markets…time to do something different.  So I thought about a tomato gratin.

4 good-sized tomatoes, peeled, seeded, chopped roughly  Tomato techniques
1 clove garlic, crushed
10 basil leaves, chopped
Salt & pepper to taste
1/4 cup olive oil.

Mix the tomatoes, basil, garlic, salt & pepper with the olive oil.  Spread it in a shallow baking dish.

2 cups coarse toasted bread crumbs  Breadcrumbs
1/2 cup grated pecorino or parmigiano
1/4 cup chopped parsley
1 tsp thyme
1 clove garlic, crushed
2-3 Tbsp olive oil

Mix the crumbs, cheese, parsley, thyme and garlic with the oil, until the crumbs have been dampened with the oil. 

Spread the crumbs on top of the tomatoes.  Bake in a 375°F oven for about 25-30 minutes, until the tomatoes are bubbly and the crumb topping is brown and crisp.

Let cool a bit, then serve. 

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