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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

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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.