Tomato Gratin

From Cook's Country | August/September 2012

Why this recipe works:

We solve the problem of watery tomato gratin by salting the tomatoes for thirty minutes, followed by a spin in the salad spinner to remove excess moisture as well as some of the seeds. Add sweet, soft onions and a crispy, cheesy topping and this dish comes together easily and takes just 25… read more

We solve the problem of watery tomato gratin by salting the tomatoes for thirty minutes, followed by a spin in the salad spinner to remove excess moisture as well as some of the seeds. Add sweet, soft onions and a crispy, cheesy topping and this dish comes together easily and takes just 25 minutes in the oven. We recommend slicing and salting the tomatoes first, in order to give them time to expel excess moisture, before you begin preparing the other ingredients.

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Serves 6

You can find panko, or Japanese-style bread crumbs, in the international aisle of most supermarkets.

Ingredients

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