Ripe Summer Tomato Gratin With Basil (Gratin De Tomates Au Basilic)

• 2 (1-ounce) slices whole-grain bread
• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped thyme
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 4 pounds sweet ripe tomatoes, mixed colors if possible
• 1/4 cup torn basil leaves
• 1 tablespoon red wine vinegar
• 3 garlic cloves, minced
• 1 large shallot, finely diced
• 2 tablespoons small basil leaves, for garnish (optional)

1. Preheat oven to 400u0b0.
2. Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400u0b0 for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.
3. Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.
4. Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400u0b0 for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400u0b0 for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.

bread, extravirgin olive oil, parsley, thyme, kosher salt, freshly ground black pepper, parmesan cheese, sweet ripe tomatoes, torn basil, red wine vinegar, garlic, shallot, basil

Taken from www.myrecipes.com/recipe/ripe-summer-tomato-gratin-basil (may not work)