This homey gratin is rich with roasted tomatoes and fragrant with fresh thyme. It’s delicious served alongside grilled salmon and any number of other dishes. The real trick to getting this recipe right, though, is a bit of patience: You’ll need to salt the tomatoes and let them rest while you prepare the other ingredients. This allows them to weep their excess juice, which you then mop up with a paper towel. As a result, the tomato flavor tastes more concentrated and robust, and the gratin comes out moist, not watery.
- 3 pounds plum tomatoes, cored and sliced 1/4-inch thick
- 1 teaspoon fine sea salt, divided
- 1 cup panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
Line a plate with a paper towel, and arrange the tomato slices on top. Sprinkle with 1/2 teaspoon salt and let them sit for about 30 minutes while the oven warms up.
Meanwhile, stir the breadcrumbs, Parmesan cheese, remaining 1/2 teaspoon salt, olive oil, and thyme together in a small bowl.
Press the tomatoes gently with a paper towel to remove excess moisture, and then arrange them in a 9-by-13-inch baking dish. Sprinkle them with the green onions and garlic, then spoon the seasoned breadcrumb mixture on top.
Bake for 15 to 20 minutes until the tomatoes are cooked through and the breadcrumbs turn golden brown. Serve warm. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.
