If you or someone you know has a garden, then I'm sure you have been or will about to be inundated with tomatoes. September is the "last hurrah" of tomato season here in NJ and every year, my in laws grow more tomatoes than they know what to do with. Lucky for me, I get them to experiment and cook with their overabundance. Some recipes I create are healthy. Others not so much. I guess I'm just having one of those "I don't care what I eat" weeks after yesterday's Beef Stroganoff. Anyway, this recipe for Tomato Gratin certainly falls into this category, but man is it worth it!
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves: 6
- 6 Large Roma Tomatoes, sliced 1/4" thick
- 2 Garlic Cloves, minced
- 2 tbsp. Extra Virgin Olive Oil
- 1 c. Asiago Cheese, shredded
- 1/4 c. Fresh Basil, chopped
- 1 c. Italian Flavored Breadcrumbs
- 3 tbsp. Butter, melted
- Preheat oven to 350 degrees.
- Layer tomatoes in an 8"x8" oven safe baking dish; then top with garlic and drizzle with oil. Bake for 10 minutes and remove from oven.
- In a small bowl, combine the cheese basil, breadcrumbs and butter. Mix until it is crumbly; then sprinkle on top of the tomatoes.
- Place the dish back in the oven and bake for an additional 15 minutes, until the breadcrumbs are lightly browned.