Tomato Gratin with Shallot and Balsamic Vinegar
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Shallots
2 medium, thinly sliced
Garlic
1 clove(s), large, minced
Plum tomato
1¾ pound(s), cut into 1/4-inch rounds
Table salt
1½ tsp(s), (2 ml)
Black pepper
¼ pinch(es), (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)
Instructions
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.
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