Tomato-Cheddar Gratin

Savory crumbs and gooey Cheddar top these split and broiled plum tomatoes.
  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 5 servings
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Four 6-inch soft corn tortillas

5 plum tomatoes, halved

1 tablespoon minced garlic

1 teaspoon chopped fresh oregano

Kosher salt and freshly ground black pepper

1/2 cup grated Cheddar

1 tablespoon extra-virgin olive oil


  1. Position a rack 5 to 6 inches from the heat source and preheat the broiler.
  2. Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar.
  3. Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 minutes.
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