summer tomato gratin with garlic parmesan topping

We have a bounty of tomatoes here at the homestead. Like, a serious amount. A bushel. A gross. A windfall. And...I'm loving it! We have an entire table absolutely covered in tomatoes. At least six varieties ranging from your traditional Beef Stead to the more exotic Cherokee Purple. You just can't beat homegrown tomatoes. Needless to say, I'm in hog heaven. Or tomato heaven to be more exact.

I decided to put this tomato goldmine to good use and make a Tomato Gratin. This bad boy will use up at least six or seven large tomatoes. So if you have tomatoes coming out your ears, you might give this one a try. Or, if you just really love side dishes with crispy panko topping. Because, seriously? I could just eat that topping alone. For serious. We had it with BBQ chicken and it was the perfect summer meal. Enjoy!

Summer Tomato Gratin with Garlic Parmesan Topping

Ingredients:
3 lbs fresh tomatoes, pref. heirloom
2 tsp salt
2 tsp sugar
1 medium sweet onion, Hawaiian or Vidalia
1/3 cup olive oil, divided
1 cup fresh bread crumbs
1 cup panko bread crumbs
1 tsp garlic powder
salt and pepper, to taste
1 1/4 cups finely grated Parmesan cheese

Directions:
Slice tomatoes into 1/2-inch thick slices, removing the stems of the tomatoes as you slice them. Combine salt and sugar in a small bowl. Layer tomato slices into a colander, sprinkling each layer with some of the salt and sugar mixture as you work. Allow colander to stand over a bowl (or the sink) for 30 minutes to drain excess moisture from the tomatoes. Toss gently after 15 minutes.

Preheat oven to 425F.

Put 2 tbsp olive oil on the bottom of a 9×13-inch baking dish. Thinly slice onion and arrange in a single layer at the bottom of the baking dish. Arrange drained tomatoes on top of the sliced onion. Bake tomatoes and onion for 20 minutes, uncovered.

While the tomatoes bake, in a large bowl, combine fresh bread crumbs, panko bread crumbs, garlic powder and the salt and pepper. Stir to combine. Add in remaining olive oil and stir until crumbs are well-coated. Add parmesean and mix until well incorporated.

Take tomatoes out of the oven and spread crumb mixture evenly over the top of the tomato layer. Return pan to oven and bake for additional 10-15 minutes, until topping is golden brown.

Allow to cool for 10 minutes before serving. Serve warm.

Yield: 4-6 servings as a main dish, 8-10 as a side

Source: Baking Bites