Tomato Gratin

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.


Servings: 6

  • 4 slices whole-grain bread, torn into quarters

  •  1 tablespoon minced garlic

  •  1 tablespoon extra-virgin olive oil

  •  1/3 cup finely shredded Pecorino Romano, or Parmesan cheese

  •  4 medium tomatoes, sliced

  •  ¼ cup chopped fresh basil

  •  ½ teaspoon freshly ground pepper

  •  ¼ teaspoon salt


 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.


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