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BEEFSTEAK TOMATO GRATIN




Source of Recipe


"The Tomato Festival Cookbook," by Lawrence Davis-Hollander


List of Ingredients




4 ripe beefsteak or other large tomatoes

1/4 cup chopped Italian parsley

2 teaspoons fresh thyme, divided

3 large cloves garlic, minced, divided

Sea salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, divided

3 tablespoons coarse fresh bread crumbs

1 tablespoon finely grated Parmesan cheese

Recipe



PREHEAT oven to 450 degrees. Core tomatoes. Cut each one horizontally into thick slices.

ARRANGE a layer of tomatoes in a baking dish. Sprinkle on half the parsley, thyme and garlic, and season with salt and pepper. Drizzle with 1 tablespoon oil. Top with remaining tomato slices, parsley, thyme and garlic, salt and pepper, and 1 tablespoon oil.

BAKE 35 to 40 minutes, or until tomatoes are soft and a little browned. Remove from oven and sprinkle with the bread crumbs and Parmesan, then drizzle with remaining oil. Return to oven and bake 8 to 10 minutes, or until the crumbs are toasty. Remove from oven and cool briefly before serving.

Serves 4.