Tomato Miso & Scallion Gratin
This is a very simple and delicious way to incorporate end of season tomatoes into a quick and delectable side. Gratins are both a dish and a technique. They are made when you brown the top of a dish often using a combination of breadcrumbs, cheese and egg. I typically find that the filling below the crispy crust is rich and creamy, a wonderful contrast. No complaints here but it's been mild in the San Francisco Bay Area and wanted to do something that was on the lighter, brighter side.
It's no secret that I am a HUGE fan of miso and try to incorporate it any which way that I can. By mixing the miso into the panko mixture you are turning up the dial on the flavor, specifically umami. That goes double for adding the Parmesan cheese. For best results, use the ripest, juiciest tomatoes that you can get your hands on.
INGREDIENTS
4 large tomatoes, thickly sliced
5 scallions, sliced on the bias, divided
¼ c panko
¼ c grated Parmesan cheese
2 Tbsp olive oil + extra for greasing
1 Tbsp red miso
1 medium garlic clove. minced
Black pepper
DIRECTIONS
Heat the oven to 500°F (260°C).
Grease a shallow, ovenproof pan with olive oil.
Layer tomatoes and 4 of the sliced scallions.
In a small bowl mix panko, Parmesan, olive oil, miso, garlic and black pepper together. Spread the mixture evenly on top of the tomatoes.
Transfer to the oven and bake for 10-15 minutes until the top begins to brown and the sides bubble. Let stand for about 5 minutes before serving. Garnish with the remaining scallion and additional black pepper.
NOTES
If there are large spaces in between the tomato layers either tuck in some smaller tomatoes or cut some of the large slices into smaller pieces.
For milder flavor use white or yellow miso instead of red.
If you would like a richer dish, substitute the Parmesan with a younger, more melty cheese like Swiss, cheddar or Colby.
Serves: 4