Photo of Tomato gratin with shallot and balsamic vinegar by WW

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. 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


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.