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.
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
Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.
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.
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.