Photo of Tomato Gratin with Shallot and Balsamic Vinegar by WW

Tomato Gratin with Shallot and Balsamic Vinegar

PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
This tomato gratin is big on flavour thanks to fresh herbs, balsamic vinegar and ahint of allspice. Use a high quality Parmesan cheese like Parmigiano-Reggiano foreven more of a flavour boost.


Uncooked shallot(s)

2 medium, thinly sliced

Garlic clove(s)

1 clove(s), large, minced

Plum tomato(es)

1¾ pound(s), cut into 1/4-inch rounds

Table salt

1½ tsp(s), (2 ml)

Black pepper

¼ pinch, (1 ml) freshly ground

Balsamic vinegar

½ tbsp(s), (7 ml)

Grated Parmesan cheese

2 tbsp(s), (30 ml) finely grated

Panko breadcrumbs

2 tbsp(s), (30 ml)

Fresh parsley

2 tbsp(s), (30 ml) chopped (or 12 chopped basil leaves)


  1. Preheat oven to 220°C (425°F).
  2. Scatter shallots and garlic over bottom of a 20 x 12-cm (8 x 12-inch) rectangular baking dish; place tomatoes over top in slightly overlapping rows. Season with salt and black pepper; drizzle with vinegar.
  3. Combine cheese with panko and sprinkle over tomatoes.
  4. Bake until tomatoes are bubbling and top is lightly browned, 15 to 20 minutes (place under broiler 1 minute for extra browning, if desired). Sprinkle parsley over top; serve.


Plum tomatoes, which are meaty and don’t give off a lot of liquid, are best for this gratin.