Summer Tomato Gratin with Parmesan and Herbs

It may feel almost indulgent to cook perfectly ripe summer tomatoes, but this gratin proves otherwise—heat only deepens their sweetness and brings out their full, rich flavor. Traditionally, a gratin layers vegetables under a blanket of cheese and buttery breadcrumbs. My version keeps things refreshingly simple: thick, juicy slices of tomato, a scattering of Parmesan, fresh herbs and a drizzle of balsamic vinegar. This easy, flavor-packed dish is a true tribute to the season’s bounty. Gather your ripest tomatoes, add fresh herbs and top with Parmesan for a dish that’s as appealing as it is flavorful. Serve it alongside a hearty main or spoon it over a crisp summer salad for an effortless, elegant touch.

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Servings: 4 servings

Ingredients

• 2 pounds beefsteak tomatoes you can add cherry or grape tomatoes too
• 2-3 tablespoons extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons chopped fresh herbs such as basil, thyme, scallions and/or chives
• 1/4 cup freshly grated Parmigiano-Reggiano cheese or to taste
• Splash of good quality balsamic vinegar

Instructions

• Pre-heat the oven to 375 degrees F. Arrange the tomato slices in a single layer in a glass or ceramic baking dish, coated with cooking spray. Drizzle the olive oil evenly over the tomatoes. Sprinkle with salt and black pepper. Top with the fresh chopped herbs. Bake for 15-20 minutes or until the tomatoes start to soften and are lightly browned. Coat the tomatoes with the freshly grated parmesan cheese. Bake for another 5 minutes until the cheese melts. Serve with a splash of good balsamic vinegar and a sprinkling of more fresh herbs.

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