Tomato Gratin

Fresh end-of-season tomatoes

September is a fun month for me.  We get to enjoy all the summer vegetables and are tickled by those fruits which are starting to appear for fall.  As an instructor for how to incorporate vegetables, fruits, grains, legumes, and nuts into your diet, this is the best time to learn how to do so.

Often times, tomatoes are at their prime in September and early October before the weather starts to change here in California.  But we can soon lose sight of their preciousness when we are faced with their abundance.  Creativity is the key.

This tomato gratin wowed our Healthy Living group and is super simple to prepare.

Servings:  6 - 8
Prep and cook time:  20 minutes

4 large tomatoes, sliced
several sprigs fresh basil, chopped
2 tablespoons olive oil
1 garlic clove,  minced
1 cup Panko bread crumbs
1/2 cup shredded Parmesan cheese

Preheat the oven to 450 degrees.

Slice the tomatoes and place in a 9 x 13 oiled baking dish.  Sprinkle with the basil and season lightly with salt and pepper. 

In a skillet, warm the olive oil and sauté the garlic until just fragrant.  Add the bread crumbs and stir to combine.  Add the Parmesan and take off the heat. 

Sprinkle the bread crumb mixture over the tomatoes and basil and bake about 15 minutes or until the topping is browned.

This smells yummy when it comes out of the oven. 
Use a large spoon to serve.

One-sixth of the recipe offers about 162 calories, 6 grams protein, 18 grams carbohydrates, 7.5 grams fat, and 2.5 grams fiber.  Each serving provides about 20% RDA of thiamine and vitamin C and about 17% RDA of iron.  To make this vegan, simply remove the Parmesan cheese.  If you are salt sensitive, don't add the salt.

- Kim Fielding