Gratineed Tomatoes with Asiago and Fresh Herbs

April 14, 2021 , ,

From Fine Cooking

  • 3 Medium Tomatoes
  • 1/4 tsp salt
  • 1/4 cup coarse fresh breadcrumbs
  • 1/4 cups finely grated asiago cheese
  • 1 T chopped fresh parsley
  • 1 tsp coarsely chopped fresh thyme
  • 2 tsp extra virgin olive oil
  • salt to taste and 1/8 tsp pepper

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Slice 3 medium tomatoes 1/4 inch thick and arrange the slices in a 10×12 broiler-safe baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp. salt. Mix 1/4 cup coarse fresh breadcrumbs, 1/4 cup finely grated asiago cheese, 1 T. chopped fresh parsley, 1 tsp. coarsely chopped fresh thyme, 2 tsp. extra virgin olive oil, a pinch of salt, and 1/8 tsp. pepper. Sprinkle evenly over the tomatoes. Boil until the breadcrumbs are a deep golden-brown, 2-3 minutes. Drizzle with more olive oil and serve.