Tomato Gratin
Shared by: erin
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Serving: 4
Ingredients
- 1⁄2 cup plus 2 tsp olive oil
- 2 Tbs basil leaves chiffonade
- 1⁄2 loaf artisan bread crust removed, bread diced into 1" pieces
- salt and pepper to taste
- 3 large tomatoes sliced 1/2" thick
Directions
Preheat oven to 350 degrees.
Puree 1/2 cup olive oil and basil leaves. Set aside.
In a food processor, pulse bread to make large breadcrumbs. Toss with remaining olive oil, and season lightly with salt and pepper. Toast on a sheet tray until golden brown, about 10 minutes.
In a round baking dish, arrange 1 layer of sliced tomatoes, season lightly with salt and pepper, and repeat until all tomatoes are used. Top with breadcrumbs, and bake 15-20 minutes. Remove from oven and drizzle with basil oil.