Tomato Gratin (Pizza Flavors Without The Goop)

Here's another perfect vegetarian side dish.  Only a few ingredients, fresh and vibrant flavors, it can be made ahead, and it goes with everything.  When you have dishes like this in your files and your memory, making meals interesting is not so difficult.  Take a look at this and several of the other vegetables on this blog.  You'll see that by keeping a few ingredients on hand all the time, you only have to go to the store for a few items once in a while.  You'll be mixing and matching and mealtime can be a breeze instead of a burden. 


Tomato Gratin

6 large firm beefsteak or other tomatoes
3 Tbsp. extra virgin olive oil
1/4 cup fresh oregano, chopped
2 Tbsp. capers, rinsed and drained
Kosher salt and freshly ground black pepper
1/4 cup plain bread crumbs

Preheat oven to 450 degrees Fahrenheit

Remove the core of the tomatoes and cut crosswise into thick slices.  Lightly oil a large gratin or baking dish.  Spread half of the tomatoes on the bottom.  Sprinkle with oregano and half of the capers and season with salt and pepper.  Arrange the remaining tomatoes on top.  Sprinkle with the rest of the capers and top with the bread crumbs.  Season with a bit more salt and pepper and drizzle with the olive oil.  Put in oven and bake for 20 minutes or until the bread crumbs are golden.  Let cool.  This is one of the dishes that is supreme at room temperature.