Tomato Gratin With Fontina Cheese and Herbs
Fresh sliced tomatoes are baked to perfection with layers of fontina cheese, basil, and optional sliced onions.
by Diana Rattray
This tomato gratin is a terrific way to enjoy garden-fresh tomatoes! Sliced tomatoes, herbs, and seasonings are baked to perfection with a generous topping of shredded fontina cheese. I love the richness of fontina, but you may switch it out with Gruyère, Emmental, Mozzarella, or havarti.
Basil is my first choice for the herbs, or use parsley or a combination.
If you crave more texture, sprinkle buttered breadcrumbs over the tomatoes before you add the cheese.
Tomato Gratin With Fontina Cheese and Herbs
Fresh sliced tomatoes are baked to perfection with layers of fontina cheese, basil, and optional sliced onions.
Ingredients
- 3 large, firm tomatoes
- 2 tablespoons melted butter or robust olive oil
- thinly sliced or finely chopped onions, optional
- 1 cup shredded fontina or grated Parmesan cheese
- chopped fresh basil or parsley
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 F.
- Butter a shallow baking dish or spray it with nonstick cooking spray.
- Remove the stems from the tomatoes and slice them into 1/2-inch rounds. Brush the tomatoes with the melted butter or olive oil.
- Layer the tomato slices with the thinly sliced onion (if using), the chopped fresh basil or parsley, and the shredded cheese.
- Bake 10 to 15 minutes, or until hot and the cheese has melted.
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