Native Tomato Gratin

Makes 1 6”x 9” Casserole

4-6 Native Tomatoes-medium to large size, sliced ¼” thick
1 Tbsp. Kosher Salt
1/2 tsp. Black Pepper
1 1/4 Cups Panko Bread Crumbs
1 tsp. Herbes de Provence-or substitute dry basil, or 1 tsp fresh basil
2 tsp. Fresh Garlic-minced finely
1/2 Cup Parmesan Cheese-freshly grated
1/2 Cup Mozzarella Cheese-grated
1/4 Cup Extra Virgin Olive Oil
1 Prebaked 9” Pie Crust or 4 4” Prebaked Tart Shells

Preheat oven to 375°f. Place sliced tomatoes in a colander and sprinkle with salt and black pepper, toss evenly to coat but do not mash tomatoes. Place colander over a bowl or in the sink and allow the salt for about 10 minutes to remove excess water from the tomatoes.

In a bowl, combine the bread crumbs, herbes, garlic, Parmesan, mozzarella and olive oil. Toss evenly to coat. Add half of the sliced, drained tomatoes to the casserole, spreading evenly. Sprinkle an even layer of bread crumb mixture over the top. Top with the remaining tomatoes and then a final layer with the remaining bread crumb mixture. Place on a baking sheet and bake for about 30 minutes until bubbly and the bread crumb mixture is a deep golden brown. Let cool 15 minutes or more and serve. Great served with a vinaigrette dressed salad.


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