Cherry Tomato Gratin

Looking to make the most of those gorgeous red and yellow jewels that have all but taken over your farmer’s market? Look no further than this simple but intensely flavorful cherry tomato gratin!

The tomatoes are tossed with a hit of fresh orange juice and balsamic vinegar for some nice acidity to wake up the flavor, then slow-roasted under a blanket of seasoned breadcrumbs and become slightly reduced, bubbly and utterly delish.

This pairs well with grilled chicken, steak or fish, making for an ideal summer side. It needs close to an hour in the oven, during which time you can prepare and cook the rest of the meal. I hope you enjoy!

cherry tomato gratin

• olive oil
• 2 tsp minced garlic
• 2 Tbs fresh orange juice
• 1 tsp balsamic vinegar
• 2 pints cherry tomatoes (a mixture of red and yellow is nice), halved
• 2 Tbs chopped fresh thyme, divided
• kosher salt
• 1 cup fresh breadcrumbs or panko crumbs

1. Heat oven to 350. In a small nonstick skillet, heat 2 Tbs olive oil over medium heat. Add the garlic and cook until it softens and becomes fragrant but doesn’t brown, about 1-2 minutes. Remove from heat and let cool slightly. Add orange juice and balsamic. Stir and set aside.

2. In a bowl, combine tomatoes with garlic mixture, 1 Tbs thyme and 1 tsp salt. Stir and spread evenly in a lightly oiled shallow baking dish.

3. In another bowl, mix breadcrumbs with 1-2 Tbs olive oil, 1/2 tsp salt and remaining Tbs thyme. Cover the tomatoes with breadcrumb mixture.

4. Bake until crumbs are nicely golden, 50-60 minutes. Don’t allow the crumbs to burn.

Serves 4 as a side dish.

Recipe adapted from Fine Cooking magazine