Tomato Gratin is a typical dish of Romagna cuisine. Emilia Romagna is a region of northern Italy known for its traditional local cuisine, made with homemade pasta (tagliatelle, ravioli, tortellini), lasagna and piadina to name a few.
Ingredients
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4 slices whole-grain bread, torn into quarters
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1 tablespoon minced garlic
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1 tablespoon extra-virgin olive oil
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1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
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4 medium tomatoes, sliced
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¼ cup chopped fresh basil
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½ teaspoon freshly ground pepper
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¼ teaspoon salt
Directions
Step 1
Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.
Step 2
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Step 3
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
