This Tomato Au Gratin is awesome! A family member dropped off a big box of fresh tomatoes right before I left town for a week. What was I to do? These ruby globes were destined to go to waste. So I did what any good chef would do, I got creative!
I made a single serving to start, with just two tomatoes a garlic clove and 2 tablespoons of both cheese and bread crumbs I had a delicious and filling lunch for one. I loved this Tomato Au Gratin recipe so much I made a large casserole for my family to serve with dinner that night, both ways are equally easy and delicious.
Makes 6 Tomato Au Gratin servings.
- 8 firm tomatoes
- 3 garlic cloves sliced into thin coins
- 1/2 cup Panko bread crumbs
- 1/2 cup sharp cheddar cheese finely grated
- 1 teaspoon Extra Virgin Olive Oil
- Salt and pepper to taste
- Fresh basil leaves (optional)
– Slice the tomatoes into 1/4 inch thick disks.
– In a 9 by 9 casserole dish layer 1/2 of the tomatoes, slightly overlapping on the bottom of the dish.
– Cover with 1/3 the cheese, then 1/2 the Panko bread crumbs and 1/2 the garlic slices.
– Add the remaining tomatoes, slightly overlapping in a thick layer.
– Top with 1/3 cheese, the remaining garlic and Panko crumbs. Top off with the remaining cheese and drizzle with olive oil.
– Place in the oven and then turn on the oven to 450 degrees. Bake for 15 minutes, then if needed place under the broiler for a minute or two to crisp up.
– Remove from the oven and let cool for 5 minutes before cutting into or salting.
– Top with fresh basil leaves and dig in.
-It’s important that the oven is cool when you start otherwise the tomatoes will fall apart.
-Do not salt until you serve or the tomatoes will turn into mush.
Each serving of Tomato Au Gratin (6 total) has:
- Calories: 166
- Fat: 10
- Fiber: 2
- Protein: 8
- Carbs: 20