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 flavor thanks to fresh herbs, balsamic vinegar, and a hint of allspice. Use a high quality Parmesan cheese like Parmigiano-Reggiano for even more of a flavor boost. Plum tomatoes, which are meaty and don’t give off a lot of liquid, are best for this gratin. The panko, Japanese-style breadcrumbs that have an airy texture, combined with the cheese, give the meal an added crunch, as well. Serve as a side for a cozy fall meal with your family, or make the dish come to life after you pick the season's bounty from your garden.
Ingredients
Shallot(s)
2 medium
Garlic
1 large clove(s)
Plum tomato
1.75 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Balsamic vinegar
0.5 Tbsp
Grated Parmesan cheese
2 Tbsp
Panko breadcrumbs
2 Tbsp
Fresh parsley
2 Tbsp
Instructions
1
Preheat oven to 425°F.
2
Scatter shallots and garlic over bottom of an 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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