Now, let's talk Farmer's Market. Have you been to one lately? If you have, then maybe you have been as taken as I have with the Heirloom tomatoes. They get me every year. The red-orange, yellow, greens, striped and solid colors are so striking. They call to me from their rustic farm baskets.
I love preparing these tomatoes so many different ways with lots of different toppings. However, one of my favorite summer indulgences is an Heirloom Tomato Gratin. I love the varying colors and the textural changes with the soft tomatoes and the crunchy bread crumbs.
I have made many different versions over the years and recently saw this one. I changed a few things up to suit my tastes but have no idea what publication it originally appeared in since I ripped out the page.
It's the perfect light, summer side-dish. You really have to try this, you won't be disappointed.
And the crunchy topping? It's pretty addicting.
Heirloom Tomato Gratin
1 clove garlic, cut in half
3 Tablespoons extra-virgin olive oil
1 large Vidalia or other sweet onion
1/2 teaspoon grated orange zest
3 Tablespoons fresh orange juice
2 teaspoons honey
3 teaspoons fresh thyme, chopped
4 lbs mixed heirloom tomatoes, thickly sliced
1-1/2 teaspoons each salt and pepper, divided
2 cups fresh bread crumbs
1/2 cup grated Pecorino-Romano cheese
Prepare an oven-safe, shallow, 2 quart baking dish by rubbing the inside with garlic. Paint the dish with 1-1/2 Tablespoons extra-virgin olive oil.
Heat 1-1/2 Tablespoons oil in a large skillet over medium heat. Add onion and cook for about five minutes or until onions are translucent, not brown. Remove from heat, stir in orange zest, fresh orange juice, honey and 1-1/2 teaspoons thyme.
Add half of the onion mixture to the bottom of the baking dish and half the tomatoes. Season with half the salt and pepper and add the rest of the onion mixture, tomatoes, salt and pepper. Overlap the tomato slices to fit.
In a separate bowl, mix together bread crumbs, 2 Tablespoons oil, 1-1/2 teaspoons thyme and cheese. Mix until all crumbs are moistened.
Bake at 425°F for 24 minutes or until crumbs are golden and juices are bubbling.
Cathy owns a vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.