Herbed Tomato Gratin

Herbed Tomato Gratin

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 cups crusty whole-grain bread cubes ( ½-inch)
• ⅓ cup heavy cream
• ½ cup finely shredded Pecorino Romano cheese, divided
• 2 tablespoons chopped fresh marjoram, plus more for garnish
• 3 cloves garlic, minced
• 1 tablespoon sherry vinegar
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 3 pounds medium heirloom tomatoes, sliced ¼ inch thick

Directions

1. Preheat oven to 400°F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
2. Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.
3. Transfer the bread to a large bowl. Gently stir in cream, ¼ cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining ¼ cup cheese.
4. Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.