Tomato Gratin

I didn't plant any tomato plants in my garden this year but luckily for me - my friends did!  (And they share.)  I ended up with a lot of really beautiful homegrown tomatoes this week (thanks to my generous friends) so I made the tomato gratin from the new issue of Cook's Country.

I made a half of a recipe because I really didn't expect anyone else in my family to appreciate these roasted gems.  I will give you the halved version of the recipe but if you want to double it, you can make the same recipe in a 9x13 pan.

Tomato Gratin
1 1/2 pounds plum tomatoes (I used Roma's)
1/4 teaspoon sugar
1/2 cup panko
1/2 cup Parmesan cheese
2 Tablespoons olive oil
1/2 onion, sliced thin
1 teaspoon chopped fresh thyme
1 clove garlic, sliced

Slice tomatoes into 1/4 inch thick slices.  Toss with 3/4 teaspoons salt and sugar.  Let sit for 30 minutes.

Combine panko, Parmesan, 1 Tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.






Heat 1 Tablespoon oil in skillet.  Add onions.  Cook until softened.
 

 
Add garlic and thyme and cook 30 seconds.  Season with salt and pepper.

Spread onion in the bottom of a greased 9 inch square baking pan.






Transfer tomatoes to a salad spinner and spin to remove excess moisture.

 
Arrange tomatoes over onions.  Sprinkle with pepper.

 
Bake 15 minutes at 450.

Sprinkle evenly with panko mixture








Bake another 10 minutes. 

I wish that you could have smelled this tomato gratin cooking in the oven.  It was absolutely intoxicating.  Fresh tomatoes, garlic, sauteed onions - a delight for my nose.   Fresh Parmesan cheese, crunchy panko topping and slow roasted tomatoes - a delight for my mouth. 

This was so good that we ended up eating the entire pan in one meal.  So much for my theory that I only needed a half recipe.  If you have a bumper crop of tomatoes (or really good friends who are tomato farmers and are willing to share) you need to give this recipe a try. 

Ciao!



Tomato Gratin
1 1/2 pounds plum tomatoes (I used Roma's)
1/4 teaspoon sugar
1/2 cup panko
1/2 cup Parmesan cheese
2 Tablespoons olive oil
1/2 onion, sliced thin

1 teaspoon chopped fresh thyme
1 clove garlic, sliced


Slice tomatoes into 1/4 inch thick slices.  Toss with 3/4 teaspoons salt and sugar.  Let sit for 30 minutes.  Combine panko, Parmesan, 1 Tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Heat 1 Tablespoon oil in skillet.  Add onions.  Cook until softened.  Add garlic and thyme and cook 30 seconds.  Season with salt and pepper.  Spread onion in the bottom of a greased 9 inch square baking pan.  Transfer tomatoes to a salad spinner and spin to remove excess moisture.  Arrange tomatoes over onions.  Sprinkle with pepper.  Bake 15 minutes at 450.  Sprinkle evenly with panko mixture and bake another 10 minutes.