Tomato Gratin

Enjoy the convenience of The Fresh Divide! You pick and we prep your fresh produce to your recipe specifications!


  • 4 pounds firm heirloom tomatoes (about 5 large), cored and cut into 1/2-in.-thick slices for you at the Fresh Divide
  • 2 tablespoons grapeseed or olive oil, divided
  • 1 1/2 teaspoons grated garlic, divided
  • 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup chopped fresh basil, divided
  • 1/3 cup whole grain bread crumbs
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Sliced fresh mozzarella log, option


  1. Preheat oven to 375°F.
  2. Combine all tomato slices, oil, garlic, salt, and black pepper; toss gently to combine.
  3. Coat a 13- x 9-inch glass or ceramic baking dish with cooking spray.
  4. Arrange the tomato slices, and mozzarella cheese if desired, as you wish.
  5. Next, sprinkle the breadcrumbs and Parmigiano-Reggiano cheese evenly over the tomatoes.
  6. Bake at 375°F until top is browned, about 5 to 7 minutes.
Recipe adapted from Cooking Light