Tuesday, September 27, 2011
Gratineed Tomatoes with Asiago and Fresh Herbs
As I previously mentioned, my mother-in-law has had a huge crop of tomatoes this year. One of the recipes I tried with them is this one. It is so simple and a great summer/fall side dish. I have made this several times. Surprisingly I have only taken one picture of them, and that was on Bill's phone. I guess I have been so excited to eat them every time that I haven't had time to think about taking a picture. They are pretty good to say the least.
Gratineed Tomatoes with Asiago (or Parmesan) and Fresh Herbs
From: The Bitten Word
3 medium beefsteak tomatoes, sliked 1/4 inch thick
Kosher salt and freshly ground black pepper
1/4 cup coarse fresh breadcrumbs
1/4 cup finely grates Asiago cheese (I used Parmesan Cheese)
1 Tbsp chopped fresh flat-leaf parsley
1 tsp coarsely chopped fresh thyme
1. Turn on broil in oven. Lightly oil baking dish. Arrange the tomato slices in the baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp salt.
2. In a small bowl, mix together the breadcrumbs, cheese, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp pepper. Sprinkle breadcrumb mixture evenly over the tomatoes.
3. Broil until the breadcrumbs are a deep golden brown, 2-3 minutes. Drizzle with more olive oil and serve immediately.