Baked Heirloom Tomato Gratin

I’m obsessed with Food Network lately.  With my travel scheduling being as crazy as it’s been this summer when I’m home on the weekend, I love to turn on the Food Network and watch for hours (or at least until I make myself get up)…

I adore The Pioneer Woman, the new Valerie Bertinelli show, and mostly… The Kitchen.

If you haven’t seen this show, you really should.  It features FIVE Food Network stars, and each of them brings their recipes, unique personality, and fun to the show!

Last weekend, GZ cooked up these tomatoes… and I had to give them a go.

O-M-G!!!  I obviously have an obsession for summer tomatoes… but these baked tomatoes are beyond delicious!!  Now, I lightened up the dish by leaving out the olive oil and lessening the amount of cheese in the recipe.  The end product was PHENOMENAL.

Baked Heirloom Tomato Gratin

Adapted from the recipe by Geoffrey Zakarian from The Kitchen

Serves 2

INGREDIENTS

2 medium heirloom tomatoes, sliced into 1/4 inch slices

3 basil leaves + more to garnish

2 Tbsp. parmesan cheese blend

2 Tbsp. seasoned breadcrumbs

1/8 tsp. dried thyme

salt

pepper

cooking spray

INSTRUCTIONS

1. Preheat your oven to 400 degrees.

2. Prepare a baking dish with cooking spray.  Lay the tomato slices flat and season with salt and pepper.  Spray with cooking spray.

3.  In a small bowl, combine the breadcrumbs, cheese, and thyme.

4.  Sprinkle cheese mixture over the tomatoes.  Spray again with cooking spray and top with torn basil leaves.

5.  Bake in the oven for 15 minutes.

6.  Garnish with basil chiffonade and enjoy!

Per 1/2 recipe serving:

CAL 76; CARB 9g; FAT 3g; PROT 5g; FIB 1g; WW Points Plus: 2

Related posts:

Creamy Dijon Brussels Sprouts

Pan-Seared Shishito Peppers with Yogurt-Sriracha Dipping Sauce

PF Chang's Shanghai Cucumbers

Baked Heirloom Tomato Gratin originally appeared on No Thanks to Cake on 09/03/2015.

The post Baked Heirloom Tomato Gratin appeared first on No Thanks to Cake.