Tomato Gratin

8 Servings
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  • Large loaf of Italian bread (sliced into 4 cups of cubes)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/3 cup heavy cream
  • 3/4 cup finely shredded Romano cheese, divided
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 3 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 3 pounds medium tomatoes, sliced 1/4 inch thick*


  1. Preheat oven to 400 F. Spray a 9-by-13-inch or 3-quart baking dish with cooking spray.
  2. Slice bread into 1-inch cubes with a sharp bread knife.
  3. In a large skillet over medium heat, heat olive oil. Add bread, sprinkle with Italian seasoning and cook roughly 6 to 8 minutes, stirring occasionally until brown and crispy.
  4. Transfer the bread to a large bowl. In a small bowl, mix the cream, a quarter-cup of the cheese, basil, garlic, red wine vinegar and salt and pepper. Pour over the bread cubes and mix gently. Spread the mixture in the baking dish. Layer the tomatoes on top, alternating colors, and sprinkle with remaining cheese.
  5. Bake until golden brown and crispy on top, 40 to 45 minutes. Garnish with additional basil if desired.

*Heirloom tomatoes are recommended for the gratin but if they are not available use any type of red, yellow and orange tomatoes.