Sliced Tomato Gratin

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Sliced Tomato Gratin (Wendy Goodfriend)

"Thick slices of ripe tomato are baked with a topping of diced bread and seasonings in this gratin. Success depends on using the highest-quality ingredients." --Jacques Pépin

Recipe: Sliced Tomato Gratin

Serves 4

  • 2 pounds large ripe tomatoes
  • 3 tablespoons olive oil
  • 2 cups diced (1/2-inch) baguette or country bread
  • 2/3 cup sliced shallots
  • 1/3 cup sliced garlic
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat the oven to 425 degrees.
  2. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish. Sprinkle with 2 tablespoons of the oil.
  3. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture.
  4. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.