Tomatoes Gratin

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This side dish with colorful tomatoes and melted Jarlsberg will be a crowd pleaser at your next dinner party.

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Tomatoes Gratin

This side dish with colorful tomatoes and melted Jarlsberg will be a crowd pleaser at your next dinner party.
Course: Side Dish
Keyword: gratin, jarlsberg, tomato
Servings: 4
Author: Chef George Duran

Ingredients

  • 4 tomatoes
  • 2 ounces balsamic vinegar
  • 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
  • 4 garlic cloves, sliced thin
  • 4 sprigs fresh thyme (or equivalent dried)
  • Salt and pepper, to taste
  • 2 ounces pine (pignoli) nuts
  • 8 ounces shredded Jarlsberg Cheese

Instructions

  • Heat oven to 350 F.
  • Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
  • In pan, toast pine nuts with remaining olive oil until golden then set aside.
  • When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.
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