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Tomato Gratin


  • 8

Submitted by Sarah Fritschner


  • 8 medium tomatoes, cover and halved
  • 4 Tbsp olive oil
  • 2 cloves garlic, minced
  • 3/4 C plain bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 C Parmesan cheese
  • 2 Tbsp chopped fresh basil


Preheat the oven to 400°.  Grease a baking dish with olive oil. Using your fingertips, scoop seed pockets out of tomatoes and discard.

In a skillet, heat half the olive oil and garlic until aromatic. Add bread crumbs and stir 2 or 3 minutes or until crumbs are toasty. Remove from heat and add salt, pepper and cheese. Fill tomato cavities with crumbs, piling extra on top. Place in baking dish. Drizzle with remaining oil. Cook 20 minutes, until softened and charring. Sprinkle basil over final dish. Serves 8. Leftovers are great reheated. (May also be cooked on a closed grill.)

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