Baked Tomatoes Gratin

Cut each tomato lengthwise into 6 wedges. In bowl, toss tomato wedges with half each of the oil, salt and pepper. Arrange, cut side up, in 13- x 9-inch (3 L) glass baking dish; roast in 400°F (200°C) oven for 30 minutes.

Meanwhile, in bowl, combine bread crumbs, garlic, parsley and remaining oil, salt and pepper.

Remove tomatoes from oven; sprinkle with bread-crumb mixture. Roast until topping is golden, about 20 minutes.

Additional information :

Substitution: Replace plum tomatoes with 2 cans (each 19 oz/540 mL) tomatoes. Drain well, cut into wedges and blot with paper towels before tossing with oil, salt and pepper. Arrange in 8-inch (2 L) square glass baking dish.

Bonus: Try this simple bruschetta topping for grilled bread or as a side dish with grilled meats or fish. Brush thick tomato slices with extra-virgin olive oil; grill on greased grill over medium-high heat just until browned. Chop tomatoes; mix with chopped fresh basil, garlic, salt and pepper. To prevent the tomatoes from falling apart on the grill, slide your spatula under the slices in the direction of the grill bars.

Source : Canadian Living Magazine: September 2003