s RIPE SUMMER TOMATO GRATIN WITH BASIL ***** s   



Yields: 0


Ingredients


 
Instructions
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9-21-15 joellyn made this for dinner last night, excellent, yummy, ya gotta like tomatoes!
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(Gratin de Tomates au Basilic) Recipe
Take care not to cook the tomatoes too long: This dish tastes best if they are still a bit firm. Garnish, if you can, with basil leaves of different shapes and colors, both green and purple. Serve the gratin warm or at room temperature.

Yield: Serves 8 (serving size: about 3/4 cup)
Total time: 50 Minutes


Recipe Time
Hands-on: 12 Minutes
Total: 50 Minutes
Nutritional Information
Calories 170
Fat 11.9 g
Satfat 2.1 g
Monofat 7.8 g
Polyfat 1.4 g
Protein 5 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 186 mg
Calcium 76 mg

Ingredients

2 (1-ounce) slices whole-grain bread
6 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped thyme
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
4 pounds sweet ripe tomatoes, mixed colors if possible
1/4 cup torn basil leaves
1 tablespoon red wine vinegar
3 garlic cloves, minced
1 large shallot, finely diced
2 tablespoons small basil leaves, for garnish (optional)
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Preparation

1. Preheat oven to 400.
2. Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400 for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.
3. Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.
4. Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400 for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400 for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves if desired.

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