Gratin-Style Roasted Tomatoes

  • Yield 3 to 4 servings

A great recipe for your garden tomatoes.


2 large tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/4 cups coarse fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Preheat the oven to 500 degrees.
  2. Arrange the tomatoes, slightly overlapping, in an oiled pie pan. (Do not use a glass pie plate.)
  3. Season the tomatoes with salt and pepper to taste. Sprinkle with the basil and parsley.
  4. Heat the olive oil in a small skillet over medium heat. Add the garlic and saute for 1 minute. Remove from the heat.
  5. Mix the bread crumbs, Parmesan cheese, sauteed garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Sprinkle over the tomatoes.
  6. Bake for 15 minutes or until the crumbs are golden.

Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)