Tomato Gratin with Shallot and Balsamic Vinegar

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.


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.


Plum tomatoes, which are meaty and don’t give off a lot of liquid, are best for this gratin.

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