Gratinéed Tomatoes with Asiago and Fresh Herbs
This recipe is found here. I have made it twice and I can't wait for the fresh summer tomatoes to be in season! Seriously a great way to eat tomatoes.
Extra-virgin olive oil
3 medium beefsteak tomatoes, (about 6 oz. each), sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
1/4 cup coarse fresh breadcrumbs (it's not as good with boughten bread crumbs)
1/4 cup finely grated Asiago cheese
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. coarsely chopped fresh thyme
3 medium beefsteak tomatoes, (about 6 oz. each), sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
1/4 cup coarse fresh breadcrumbs (it's not as good with boughten bread crumbs)
1/4 cup finely grated Asiago cheese
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. coarsely chopped fresh thyme
Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a 10x12-inch (or similar size) broiler-safe baking dish. Arrange the tomato slices in the baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp salt.
In a small bowl, mix together the breadcrumbs, Asiago, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp. pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes.
Broil until the breadcrumbs are a deep golden-brown, 2 to 3 minutes. Drizzle with more olive oil and serve immediately.
In a small bowl, mix together the breadcrumbs, Asiago, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp. pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes.
Broil until the breadcrumbs are a deep golden-brown, 2 to 3 minutes. Drizzle with more olive oil and serve immediately.
