Hey,We Are Never Full readers. We haven’t been posting as frequently or visiting other sites because, well, we’re on vacation. We are in California for the next week but brought our laptop to attempt to blog a bit. As you all know – when you’re on vacation, blogging just isn’t a priority. But we have a few quick dishes we made in the past to quickly blog about.
One was a fabulous side dish we made that was our play on a typical tomato gratin. The difference in the way we made it and the way it is typically made is how we sliced the tomatoes. Most tomato gratin dishes use tomatoes just cut in half. We decided to thinly slice them which created a real concentrated tomato flavor with a nice crunchy and spicy top. It almost felt as though we were eating a form of pizza. The “sauce” (tomato slice) and the cheese (parmigiano) combined with the crunchy “dough” (breadcrumbs) was really nice in the mouth. What was only made for a side dish to some pork turned into the star of the show.
While tomato season is here, give this easy side dish a try. I’ll do my best w/ measurements, but remember, depending on how big your dish is, you may want to get creative with your own measurements. This recipe is just a guide.
THIN-SLICED TOMATO GRATIN (serves 4)
- 1 glass oven ware dish (we used one that was 9×12)
- 4-5 large tomatoes, cut into 1/4 inch slices
- 6 cloves garlic, minced
- 6 leaves of basil, thinly sliced
- 1/4 cup parmigiano reggiano (plus extra for the breadcrumbs – see below)
- 1/4 cup olive oil
- For breadcrumb topping:
- 1 cup of unseasoned breadcrumbs
- 1/2 cup parmigiano reggiano or romano cheese
- 1 1/2 teaspoon paprika/pimenton
- 1 teaspoon oregano
- 1 1/2 teaspoon peperoncino
- 1 teaspoon dried basil
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
What to do:
- Preheat oven to 425 degrees.
- Put a bit of olive oil in the bottom of your baking dish. Arrange your tomatoes flat down, side by side, in your dish. Sprinkle with some salt and pepper, the minced garlic and 1/4 cup of the parmigiano reggiano.
- In a separate bowl, mix your breadcrumbs with all of the herbs, spices and the cheese. Mix. Sprinkle some of the dry mixture (before you add the olive oil) on to the top of the tomatoes (about 1/8 of a cup).
- With a fork, blend in the olive oil with the remaining dry mixture. It will look kind of chunky. Sprinkle as much of this mixture on to the tomatoes as well. You may not use all of this – eyeball it. Top with some fresh basil.
- Put in oven for 15 to 20 minutes, until top is brown and crusty and the tomatoes have shrunk a bit.
Check out some other posts you may enjoy:
- PHILADELPHIA SCRAPE-STYLE LEMON WATER ICE
- AUTHENTIC THIN-CRUST PIZZA
- TORTILLA SOUP
- FARINATA (LIGURIAN CHICKPEA FLATBREAD
By the way, if any of you are still reading this far, we were surprised by our family with a visit to FRENCH LAUNDRY for dinner. We’ll be telling you all about it soon.