Heirloom Tomato and Pecorino Gratin

• 2 large heirloom tomatoes, cut into 1/4-inch slices
• Kosher salt and freshly cracked black pepper
• 3 tablespoons extra-virgin olive oil
• 6 fresh basil leaves, torn
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup toasted Italian breadcrumbs
• 1 teaspoon fresh thyme leaves

1. Preheat the oven to 400 degrees F.
2. Lay the tomato slices flat and season with salt and pepper.
3. Drizzle with 1 1/2 tablespoons of the olive oil.
4. Arrange the tomatoes in a 10-inch oval baking pan.
5. Sprinkle the basil pieces on top.
6. Combine the cheese, breadcrumbs and thyme in a small bowl.
7. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil.
8. Bake the gratin until the top is golden brown, about 15 minutes.
9. Serve.

heirloom tomatoes, kosher salt, extravirgin olive oil, fresh basil, romano cheese, italian breadcrumbs, thyme

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/heirloom-tomato-and-pecorino-gratin.html (may not work)