Tomato Gratin

Hi friends–  When we came back from China, Larry had quite a tomato crop waiting for him!  Here’s the truth.  I don’t really like to like to EAT tomatoes, but I love their rich redness and all those beautiful curves.  I have to admit tough, baked up with a sprinkling of panko crumbs and parmesan they do taste yummy in a pizza-ish sort of way.  Larry liked them a lot.  He’s the tomato man.  And you might too.

TOMATO GRATIN
2 tab. olive oil
1 clove garlic, minced
1/2 cup red onion, chopped fine
6 firm ripe yellow & red tomatoes
1/2 tsp. each salt & pepper
1/2 cup panko bread crumbs
1/4 cup romano parmesan cheese
1 tab. fresh thyme leaves (plus a sprig for garnish)
1 tab. more olive oil

Heat a pan with the 2 tab. of olive oil.  Drop in the red onion and when it’s soft add the garlic and cook for one minute more. Slice the tomatoes into nice 1/4 inch slices.  Spray a smallish casserole with cooking spray and layer half of the tomatoes in the dish.  Sprinkle on half the salt and pepper and top with half of the onions.  Then repeat with the remaining tomatoes, salt, pepper and onions.

Mix together the bread crumbs, cheese, thyme and 1 tab. olive oil.  Sprinkle that all over the tomatoes in the casserole.  Pop it into a 350 degree oven for 20 to 25 minutes until the crumbs are golden and the juices are bubbling.

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