Herbed Tomato Gratin

Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead. Plus, the bread soaks up all the juicy tomato goodness. If you can't find marjoram, fresh basil or oregano makes a good substitute.


    • 3 tablespoons extra-virgin olive oil
    • 4 cups crusty whole-grain bread cubes (1/2-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 1/4 inch thick


  1. Preheat oven to 400 degrees 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, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.
  4. Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.