Tomato Gratin with Shallot and Balsamic Vinegar
- Total Time
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.
uncooked shallot(s)2 medium, thinly sliced
garlic clove(s)1 clove(s), large, minced
plum tomato(es)1 ¾ pound(s), cut into 1/4-inch rounds
table salt½ tsp
black pepper¼ tsp, freshly ground
balsamic vinegar½ Tbsp
grated Parmesan cheese2 Tbsp, finely grated
panko breadcrumbs2 Tbsp
fresh parsley2 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.