Tomato Gratin

Name: Tomato Gratin
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

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Serves

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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

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.

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.

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