This Tomato Au Gratin is incredible! A family member dropped off a big box of fresh tomatoes right before I left town for a week. What was I to do? These ruby globes were destined to go to waste. So I did what any good chef would do, I got creative!
I made a single serving to start, with just two tomatoes a garlic clove and 2 tablespoons of both cheese and bread crumbs I had a delicious and filling lunch for one. I loved it so much I made a large casserole for my family to serve with dinner that night, both ways are equally easy and delicious.
WHAT YOU NEED:
8 firm tomatoes
3 garlic cloves sliced into thin coins
1/2 cup Panko bread crumbs
1/2 cup sharp cheddar cheese finely grated
1 teaspoon Extra Virgin Olive Oil
Salt and pepper to taste
Fresh basil leaves (optional)
- Slice the tomatoes into 1/4 inch thick disks.
- In a 9 by 9 casserole dish layer 1/2 of the tomatoes, slightly overlapping on the bottom of the dish.
- Cover with 1/3 the cheese, then 1/2 the Panko bread crumbs and 1/2 the garlic slices.
- Add the remaining tomatoes, slightly overlapping in a thick layer.
- Top with 1/3 cheese, the remaining garlic and Panko crumbs. Top off with the remaining cheese and drizzle with olive oil.
- Place in the oven and then turn on the oven to 450 degrees. Bake for 15 minutes, then if needed place under the broiler for a minute or two to crisp up.
- Remove from the oven and let cool for 5 minutes before cutting into or salting.
- Top with fresh basil leaves and dig in.
-It’s important that the oven is cool when you start otherwise the tomatoes will fall apart.
-Do not salt until you serve or the tomatoes will turn into mush.
Each serving (6 total) has,