Tomato gratin with shallot and balsamic vinegar
1
Points® value
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
2 medium, thinly sliced
Garlic
1 large clove(s), minced
Plum tomato
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)
