Heirloom Tomato Gratin
From silverqueen 15 years ago
- 24 minutes to make
- Serves 10
I got this recipe from the Woman's Day magazine August 1, 2008. It looks so good that I am having company friday and they are bringing the heirloom tomatoes that they raise. This recipe sounds really yummy. Think maybe I will have roasted garlic stuffed pork tenderloin w/ herb rub, applesauce, Steamed broccoli, Southern cornbread muffins, sweet iced tea, homemade soft honey wheat rolls.
Ingredients
- 1 clove garlic, cut in half shopping list
- 3 Tbsp. EVOO shopping list
- 1 large vidalia onion chopped shopping list
- 1/2 tsp. grated orange zest shopping list
- 3 Tbsp. ornage juice shopping list
- 2 tsp. honey shopping list
- 1 Tbsp. fresh thyme, chopped shopping list
- 4 lb. mixed heirloom tomatoes, thickly sliced shopping list
- 1/2 tsp. seach salt and pepper shopping list
- 2 cups fresh bread crumbs shopping list
- 1/2 cup grated pecorino romano cheese shopping list
How to make it
- Heat oven to 425*F.
- You'll need a shallow 2 to 2-1/2 qtbaking or gratin dish.
- Vigorously rub inside of dish with garlic, discard garlic.
- Brush dish with 1 Tbsp. oil to coat.
- Hear 1-1/2 Tbsp. oin in a large skillet over medium-low heat.
- Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
- Remove from heat, stir in orange zest and juice, honey and 1-1/2 tsp. thyme.
- Scatter halfover bottom of prepared dish, top with half the tomatoes and season with half the salt and pepper.
- Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
- Mix bread crumbs, cheese and remaining 1-1/2 tsp. thyme until crumbs are evenly moistened.
- Sprinkle over tomatoes.
- Bake until crumbs are golden and juices bubble.
- Serve hot or warm.
The Rating
Reviewed by 5 people-
Yummy, yummy, yummy. Great post. You have my 5.
chefmeow
in Garland loved it
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I have to try this....very soon.....what a great recipe! Thanks for posting!
pat2me
in Nashua loved it
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Looks wonderful!
pleclare
in Framingham loved it
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