Individual ramekins filled with yellow heirloom, roma and cherry tomatoes topped with bread crumbs and parmesan cheese. This roasted tomato grain is the perfect summer side dish.
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It’s summer which means heirloom tomatoes are in season! Yipee! So I decided to make a tomato gratin. A gratin originated in French cruise where an ingredient – in this case, tomatoes – is topped with a browned crust, often using breadcrumbs or grated cheese.
I paired it with Pancetta Pork and steamed broccoli.
Roasted Tomato Gratin
Yields: 2 servings
Tomatoes (I used a combination of yellow heirloom, Roma and cherry tomatoes)
1 1/2 Tablespoons plus additional olive oil for gratin topping
1 teaspoon herbs de provence
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
2 large garlic cloves, minced
4 Tablespoons gluten free bread crumbs (you can make your own here)
4 Tablespoons parmesan cheese
1 Tablespoon organic butter, melted
Preheat oven to 400°F. Place tomatoes in 9×13 in ceramic dish. Add 1 1/2 Tablespoons of olive oil, herbs de provence, salt and pepper. Toss together. Bake for 25-30 minutes.
While tomatoes are roasting, prepare gratin topping by melting 1 Tablespoon of butter in a microwave safe bowl.
In medium bowl, combine gluten free bread crumbs, parmesan cheese and more seasonings (if desired). Pour in melted butter and stir.
When tomatoes have roasted, place tomato mixture in individual ramekins. Top with bread crumb mixture. Drizzle with olive oil. Place under broiler until crumbs are golden about 1-3 minutes.
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