Anytime you see the word gratin in a recipe it simply means that a dish is baked in a shallow dish and that the top of the dish is browned from the heat of the hot oven.  Breadcrumbs or croutons are usually involved and sometimes grated cheese as well.  This lovely tomato gratin (courtesy of the beloved Jacques Pepin) is a wonderful way to use some of those colorful, ripe heirloom tomatoes we are starting to see this time of year; sliced about 1/2-inch thick and baked with a country bread crouton topping along with shallots, garlic and fresh herbs.  The croutons get crunchy in the hot oven, the tomatoes super tender—-the entire dish is très formidable.

(To view this recipe, click on the following link: https://ww2.kqed.org/jpepinheart/2015/08/27/sliced-tomato-gratin/)

Tagged: baked tomatoes, bread, croutons, French, fresh thyme, garlic, gratin, Heart & Soul, herbs, Jacques Pepin, olive oil, Parmesan cheese, Poulets & Legumes, shallots, side dish, sliced tomato gratin, tomato gratin, tomatoes