Gratin of Tomatoes with Basil Asiago and Parmesan Cheeses
Elevate your summer table with this irresistible Gratin of Tomatoes with Basil Asiago and Parmesan Cheeses, a comforting yet elegant dish that bursts with the vibrant flavors of ripe tomatoes, fresh basil, and rich, nutty cheeses. This recipe combines juicy tomato slices with layers of savory Asiago and Parmesan cheeses, a golden-brown panko breadcrumb topping infused with garlic, and the bright aroma of fresh basil leaves. Perfectly seasoned and baked to crispy perfection, this dish is easy to prepare and ready in just 40 minutes. Whether served as a standout side dish or a light vegetarian entrée, it’s a versatile and crowd-pleasing delight that showcases the best of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 4 large Ripe tomatoes
- 10 leaves Fresh basil leaves
- 1 cup Asiago cheese, grated
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Bread crumbs (preferably panko)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and cut them into even 1/4-inch thick slices. Arrange the slices on a clean kitchen towel or paper towels to absorb some moisture, then lightly sprinkle with salt and let rest for 5 minutes.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Remove the skillet from heat.
In a mixing bowl, combine the bread crumbs, asiago cheese, parmesan cheese, sautéed garlic, black pepper, and remaining 1 tablespoon of olive oil. Stir well to form the topping mixture.
Lightly grease a baking dish with olive oil. Begin layering: Arrange a single layer of tomato slices in the bottom of the dish, then scatter a few fresh basil leaves over the tomatoes.
Sprinkle a portion of the bread crumb mixture evenly over the tomato and basil layer. Repeat layering until all ingredients are used, finishing with the bread crumb mixture on top.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving. Serve warm as a side dish or light entrée.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 5471 mg | 238% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.5 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1384 mg | 106% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
