Sensational Sides: Heirloom Tomato Gratin

The summer is full of beautiful fruits and veggies! Have you visited your local farmers market lately? I love it! I love seeing all the beautiful offerings from the local crowd. Breads, jellies, produce, meat, you name it!

So before I go into a food coma, let me get this recipe out there! It was inspired by the summer time, but it is also warm and hearty so it can be made all year long. Its a perfect Vegetarian Meal, or a Sensational Side! Enjoy!

Heirloom Tomato Gratin
Grocery List:
1 clove garlic, cut in half
3 Tbsp extra-virgin olive oil
1 large Vidalia onion, chopped (these are these huge super sweet onions)
1/2 tsp grated orange zest
3 Tbsp orange juice
2 tsp honey
1 Tbsp fresh thyme, chopped (dried is fine if you dont have fresh)
4 lb mixed heirloom tomatoes, thickly sliced
1/2 tsp each salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Pecorino Romano cheese

How to make it:
1. Heat oven to 425°F. You'll need a shallow 2- to 21/2-qt baking or gratin dish.

2. Vigorously rub inside of dish with garlic; discard garlic. Brush dish with 1 Tbsp oil to coat.

3. Heat 1 1/2 Tbsp oil in a large skillet over medium-low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat; stir in orange zest and juice, honey and 1 1/2 tsp thyme.

4. Scatter half over bottom of prepared dish; top with half the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.

5. Mix bread crumbs, cheese and remaining 1/2 Tbsp oil and 1 1/2 tsp thyme until crumbs are evenly moistened. Sprinkle over tomatoes.

6. Bake 20 to 24 minutes until crumbs are golden and juices bubble. Serve hot or warm.

Nutritional Information:
(makes 10 servings)
130cal
7g fat
3g fiber
3 WW points