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 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.


Uncooked shallot(s)

2 medium, thinly sliced

Garlic clove(s)

1 large clove(s), minced

Plum tomato(es)

1¾ pound(s), cut into 1/4-inch rounds

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Balsamic vinegar

½ Tbsp

Grated Parmesan cheese

2 Tbsp, finely grated

Panko breadcrumbs

2 Tbsp

Fresh parsley

2 Tbsp, chopped (or 12 chopped basil leaves)


  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.