kitchen witch's Notes:
Expand3 pounds ripe heirloom tomatoes, cut 1/3-inch slices Ask a question about this ingredient
sea salt Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
1 large sweet onion, finely chopped Ask a question about this ingredient
2 cups whole wheat breadcrumbs Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
2 teaspoons honey Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
3 teaspoons fresh thyme leaves, chopped Ask a question about this ingredient
1 cup freshly grated Parmigiano-Reggiano cheese Ask a question about this ingredient
Generously sprinkle tomatoes with salt and let drain in a colander.
Ask a question about this stepPreheat the oven to 350 degrees F. Grease a shallow baking dish with extra-virgin olive oil.
Ask a question about this stepHeat olive oil in a large skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme.
Ask a question about this stepCombine the tomatoes, honey, and black pepper in a large bowl.
Ask a question about this stepAdd half of the onion mixture to the bottom of the baking dish and spread in a even layer. Layer half the tomatoes overlap the tomato slices to fit. Season with freshly ground black pepper and add the rest of the onion mixture, another overlapping layer of tomatoes, and freshly ground black pepper
Ask a question about this stepIn a medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, cheese, salt and pepper. Mix until all crumbs are moistened. Sprinkle breadcrumb mixture evenly on top of gratin.
Ask a question about this stepBake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.
Ask a question about this stepYummmm this sounds scrumptious!
I love this and will enjoy serving it as either an entree or a side - room temp sounds good during summer.
This sounds absolutely delicious.
Merrill is a co-founder of food52.
This sounds amazing. Love the honey addition