VEGETABLES AND SIDES

Baked Heirloom Tomato Gratin

2018年8月8日

I’m obsessed with Food Network lately.  With my travel scheduling being as crazy as it’s been this summer when I’m home on the weekend, I love to turn on the Food Network and watch for hours (or at least until I make myself get up)…

I adore The Pioneer Woman, the new Valerie Bertinelli show, and mostly… The Kitchen.

Baked Heirloom Tomato Gratin

If you haven’t seen this show, you really should.  It features FIVE Food Network stars, and each of them brings their recipes, unique personality, and fun to the show!

Last weekend, GZ cooked up these tomatoes… and I had to give them a go.

Baked Heirloom Tomato Gratin
O-M-G!!!  I obviously have an obsession for summer tomatoes… but these baked tomatoes are beyond delicious!!  Now, I lightened up the dish by leaving out the olive oil and lessening the amount of cheese in the recipe.  The end product was PHENOMENAL.

Baked Heirloom Tomato Gratin

Adapted from the recipe by Geoffrey Zakarian from The Kitchen

Serves 2

INGREDIENTS

Baked Heirloom Tomato Gratin

2 medium heirloom tomatoes, sliced into 1/4 inch slices

3 basil leaves + more to garnish

2 Tbsp. parmesan cheese blend

2 Tbsp. seasoned breadcrumbs

1/8 tsp. dried thyme

salt

pepper

cooking spray

INSTRUCTIONS

1. Preheat your oven to 400 degrees.

2. Prepare a baking dish with cooking spray.  Lay the tomato slices flat and season with salt and pepper.  Spray with cooking spray.

Baked Heirloom Tomato Gratin

3.  In a small bowl, combine the breadcrumbs, cheese, and thyme.

Baked Heirloom Tomato Gratin

4.  Sprinkle cheese mixture over the tomatoes.  Spray again with cooking spray and top with torn basil leaves.

Baked Heirloom Tomato Gratin

5.  Bake in the oven for 15 minutes.

Baked Heirloom Tomato Gratin

6.  Garnish with basil chiffonade and enjoy!

Baked Heirloom Tomato Gratin

Baked Heirloom Tomato Gratin

Per 1/2 recipe serving:

CAL 76; CARB 9g; FAT 3g; SAT FAT 2g; PROT 5g; FIB 1g; SUG 3g

WW Points+: 2; WW Smart Points: 3