TOMATO GRATIN WITH PARMESAN CRUMBS (for four)

Make this when tomatoes are at their peak.

2 large tomatoes, preferably beefsteak, cored and cut into ½ inch thick slices

salt and freshly ground black pepper

2 tablespoons finely chopped fresh basil

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1-¼ cups fresh bread crumbs from a baguette

1/3 cup finely grated Parmigiano-Reggiano

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1.  Put a rack in the middle of oven and preheat oven to 500*.  Oil a 9 inch gratin dish or other shallow baking dish.

2.  Arrange tomato slices, slightly overlapping, in gratin dish.  Season with salt and pepper and sprinkle with basil.

3.  Heat oil in a small skillet over moderate heat.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Remove from heat and stir in bread crumbs, cheese and salt and pepper to taste.  Sprinkle over tomatoes.

4.  Bake tomatoes until crumbs are golden, about 5 minutes.

adapted from The Gourmet Cookbook