Tomato gratin with shallot and balsamic vinegar
2 medium, thinly sliced
1 large clove(s), minced
1¾ pound(s), cut into 1/4-inch rounds
¼ tsp, freshly ground
grated Parmesan cheese
2 Tbsp, finely grated
2 Tbsp, chopped (or 12 chopped basil leaves)
- Preheat oven to 425°F.
- 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.
- 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.