Back
Herbed Tomato Gratin
About this Recipe
With the bread crumbs on the bottom all the amazing juices from the tomatoes will get soaked right up. Enjoy!
Ingredients
3 tablespoons Olive Oil
4 cups Bread of Choice (cut into cubes - 1/2 inch)
1/3 cup Heavy Cream
1/2 cup Pecorino Romano Cheese (finely shredded, divided)
2 tablespoons Marjoram (fresh, chopped)
3 cloves Garlic (minced)
1 tablespoon Sherry Vinegar
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 pounds Heirloom Tomatoes (sliced 1/4 inch thick)
10m
Prep
45m
Cook
8
Servings
About this Recipe
With the bread crumbs on the bottom all the amazing juices from the tomatoes will get soaked right up. Enjoy!
Ingredients
3 tablespoons Olive Oil
4 cups Bread of Choice (cut into cubes - 1/2 inch)
1/3 cup Heavy Cream
1/2 cup Pecorino Romano Cheese (finely shredded, divided)
2 tablespoons Marjoram (fresh, chopped)
3 cloves Garlic (minced)
1 tablespoon Sherry Vinegar
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 pounds Heirloom Tomatoes (sliced 1/4 inch thick)
Preparation
Step 1
Preheat oven to 400 degrees F. Coat a 9×13 inch pan with cooking spray.
Step 2
Heat oil in a large skillet over medium hear. Add bread and cook, stirring occasionally, until brown and crispy – 6-8 minutes.
Step 3
Transfer the bread to a large bowl. Gently stir in cream, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.
Step 4
Bake the gratin until golden and crispy on top, 40 to 45 minutes.