Tomato Gratin
Courtesy of Florida Tomato Commission 6 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 2 lb. firm, ripe tomatoes, cut into wedges |
| kosher salt |
| 3 Tbsp. extra virgin olive oil |
| 2 large cloves garlic, minced |
| 1 tsp. red pepper flakes (optional) |
| fresh ground pepper |
| 13 round butter crackers |
| 1/2 c. parmesan cheese, grated |
| 2 Tbsp. mixed fresh herbs, such as oregano, thyme, and basil |
Directions:
1. Preheat oven to 425°F. Sprinkle tomato wedges liberally with salt and let drain in a colander for 15 min. Transfer to paper towels and gently pat dry.
2. While tomatoes drain, combine oil, garlic, and red pepper flakes, if using. Lightly oil a baking dish large enough to hold the tomatoes in a single layer. Arrange tomatoes in the dish, skin side down; drizzle oil mixture over them and sprinkle with black pepper.
3. Put crackers in a resealable plastic bag and crush with a rolling pin. Add cheese and herbs to the crumbs and shake to combine. Sprinkle the crumb mixture evenly over tomatoes.
4. Bake the gratin in the upper third of the oven 12 - 15 min, until the crumb topping browns and the tomatoes are heated through.
Nutritional information does not include suggested side dishes.
Nutrition:
Calories: 293; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 5mg; Total Carbs: 35g; Fiber: 3g; Protein: 8g; Sodium: 964mg; Potassium: 373mg;