Neither my husband nor I thought this was worth it. We won't make again.
From EatingWell: July/August 2007
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.
3 Reviews for Tomato Gratin
This is a tasty recipe for tomatoes, but 450 degrees is too hot for browning the bread crumbs, especially if you're using good whole grain bread crumbs, which burn in less than 3 minutes at 450 degrees. Brown at 300 or 350 and then turn up the temp to 450. If your tomatoes are juicy, drain on paper towels before layering in baking dish. We'll try the recipe again with temp adjustments and with whatever herb we have at hand, basil, cilantro, arugula, or mint.
This recipe is easy and tastes great, especially for those cool spring days where you crave tomatoes and basil but still need to wait until the summer to harvest your own!!!