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Gratinéed Tomatoes with Asiago and Fresh Herbs

Scott Phillips

Servings: 6

Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing with grilled or broiled steak or chicken.


  • Extra-virgin olive oil
  • 3 medium beefsteak tomatoes, (about 6 oz. each), sliced 1/4-inch thick
  • Kosher salt and freshly ground black pepper
  • 1/4 cup coarse fresh breadcrumbs
  • 1/4 cup finely grated Asiago cheese
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. coarsely chopped fresh thyme

Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 70
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 2


  • Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a 10×12-inch (or similar size) broiler-safe baking dish. Arrange the tomato slices in the baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp salt.
  • In a small bowl, mix together the breadcrumbs, Asiago, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp. pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes.
  • Broil until the breadcrumbs are a deep golden-brown, 2 to 3 minutes. Drizzle with more olive oil and serve immediately.


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Reviews (5 reviews)

  • alefloresa | 07/11/2012

    AMAZING recipe! Incredible... so easy to make. So delicious.

  • Russcalot | 03/02/2012

    Used heirloom tomatoes in different colors. Delicious and striking. Would have been even better with the balsamic glaze I had planned to drizzle over the top, but, as with at least one dish at every dinner party I give these days, I forgot the garnish. Went very well with Pork Medallions with Marsala and Mushrooms.

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