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.
Serves 6
- 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
