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Heirloom Tomato and Pecorino Gratin

Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Pool Party

Heirloom Tomato and Pecorino Gratin

Name: Heirloom Tomato and Pecorino Gratin
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 large heirloom tomatoes, cut into 1/4-inch slices; Kosher salt and freshly cracked black pepper; 3 tablespoons extra-virgin olive oil; 6 fresh basil leaves, torn; 1/2 cup grated Pecorino Romano cheese; 1/4 cup toasted Italian breadcrumbs; 1 teaspoon fresh thyme leaves

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Ingredients

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2 large heirloom tomatoes, cut into 1/4-inch slices

Kosher salt and freshly cracked black pepper

3 tablespoons extra-virgin olive oil

6 fresh basil leaves, torn

1/2 cup grated Pecorino Romano cheese

1/4 cup toasted Italian breadcrumbs

1 teaspoon fresh thyme leaves

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.