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
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