Tomato Gratin

Name: Tomato Gratin
Yield: Serves 6
Cuisine: American
Ingredients: 3 pounds, plum tomatoes, cored and sliced into 1/4-inch-thick rings; , Salt and pepper; 1/2 teaspoon, sugar; 1 cup, panko bread crumbs; 2 ounces, Parmesan cheese, grated (1 cup); 1/4 cup, extra-virgin olive oil; 1 pound, onions, halved and sliced thin; 1 tablespoon, chopped fresh thyme; 2 , garlic cloves, minced

0 comments

Appears in Cook's Country August/September 2012

Watery tomatoes spell the ruin of a good gratin. We wouldn’t let that happen to ours.

SERVES6

TIME1¼ hours, plus 30 minutes salting

WHY THIS RECIPE WORKS

We solve the problem of watery tomato gratin by salting the tomatoes for thirty minutes, followed by a spin in the salad spinner to remove excess moisture as well as some of the seeds. Add sweet, soft onions and a crispy, cheesy topping an...

This is a members' feature.