Recipe Image

Tomato Gratin

  • 20 m
  • 30 m
EatingWell Test Kitchen
“A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn't be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.”


    • 4 slices whole-grain bread, torn into quarters
    • 1 tablespoon minced garlic
    • 1 tablespoon extra-virgin olive oil
    • ⅓ cup finely shredded Pecorino Romano, or Parmesan cheese
    • 4 medium tomatoes, sliced
    • ¼ cup chopped fresh basil
    • ½ teaspoon freshly ground pepper
    • ¼ teaspoon salt


  • 1 Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
  • 2 Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
  • 3 Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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