A fresh tomato gratin that showcases the very best of summer tomatoes
3 garlic cloves, sliced thin
3 pounds tomatoes, cored and cut into 3/4-inch pieces
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
2 tablespoons chopped fresh basil
1. Adjust the oven rack to the middle position and heat the oven to 350 F. Heat 1/4 cup oil in a 12-inch ovensafe skillet over medium-low heat until shimmering. Add bread and stir to coat. Cook, stirring constantly, until bread is browned and toasted, about 5 minutes. Transfer bread to a bowl.
2. Return the now-empty skillet to low heat and add remaining 2 tablespoons of oil and the garlic. Cook, stirring constantly, until garlic is golden at the edges, 30 to 60 seconds. Add tomatoes, sugar, salt and pepper and stir to combine. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes have started to break down and have released enough juice to be mostly submerged, 8 to 10 minutes.
3. Remove the skillet from the heat and gently stir in 3 cups of bread until completely moistened and evenly distributed. Using a spatula, press down on the bread until it is completely submerged. Arrange remaining 1 cup of bread evenly over surface, pressing to partially submerge. Sprinkle evenly with Parmesan.
4. Bake until the top of the gratin is deeply browned, tomatoes are bubbling, and juice has reduced, 40 to 45 minutes; after 30 minutes, run a spatula around the edge of the skillet to loosen the crust and release any juice underneath. (Gratin will appear loose and jiggle around outer edges but will thicken as it cools.)
5. Remove the skillet from the oven and let stand for 15 minutes. Sprinkle gratin with basil and serve.
Recipe notes: For the best results, use the ripest in-season tomatoes you can find. Supermarket vine-ripened tomatoes will work, but the gratin won’t be as flavorful as one made with locally grown tomatoes.
Do not use plum tomatoes, which contain less juice than regular round tomatoes and will result in a dry gratin.
For the bread, we prefer a crusty baguette with a firm, chewy crumb. You can serve the gratin hot, warm or at room temperature.
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