Tomato Gratin with Shallot and Balsamic Vinegar
2 medium, thinly sliced
1 clove(s), large, minced
1¾ pound(s), cut into 1/4-inch rounds
1½ tsp(s), (2 ml)
¼ pinch, (1 ml) freshly ground
½ tbsp(s), (7 ml)
Grated Parmesan cheese
2 tbsp(s), (30 ml) finely grated
2 tbsp(s), (30 ml)
2 tbsp(s), (30 ml) chopped (or 12 chopped basil leaves)
- Preheat oven to 220°C (425°F).
- 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.
- Combine cheese with panko and sprinkle over tomatoes.
- 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.