This is from Epicurious. I made some changes in the method. so far, this is the best recipe for me, using the end of season crop.
Parmesan-Crusted Green Tomato Gratin
Serves four as a side dish
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavour.
1/4 lb. bacon, chopped
1 large red onion, thinly sliced
5 Tbs. grated Parmesan cheese
5 Tbs. breadcrumbs
1 Tbs. vegetable oil
4 green tomatoes (about ½ lb. each), sliced I/4 inch thick
3/4 tsp. salt
Freshly ground black pepper to taste
1 Tbs. fresh thyme leaves
Lightly brown the bacon in a skillet over medium heat, about 4 min. Pour off all but 2 Tbs. of the fat. Add the onion and cook covered, over low heat until caramelized, at least 20 min. Meanwhile, combine the Parmesan, bread-crumbs, and oil and set aside.
Heat the oven to 350̊F. In a small shallow baking dish, arrange tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmesan-breadcrumb mixture.
Cover the dish with foil and cook for 30 min. Remove the foil and continue cooking until the tomatoes are very tender and the top of the gratin is browned, about another 30 min.
Notes:
∙ Leave less bacon fat in skillet.
∙ Add pinches of thyme, s & p to each layer of tomatoes rather than on top.
Parmesan-Crusted Green Tomato Gratin
Serves four as a side dish
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavour.
1/4 lb. bacon, chopped
1 large red onion, thinly sliced
5 Tbs. grated Parmesan cheese
5 Tbs. breadcrumbs
1 Tbs. vegetable oil
4 green tomatoes (about ½ lb. each), sliced I/4 inch thick
3/4 tsp. salt
Freshly ground black pepper to taste
1 Tbs. fresh thyme leaves
Lightly brown the bacon in a skillet over medium heat, about 4 min. Pour off all but 2 Tbs. of the fat. Add the onion and cook covered, over low heat until caramelized, at least 20 min. Meanwhile, combine the Parmesan, bread-crumbs, and oil and set aside.
Heat the oven to 350̊F. In a small shallow baking dish, arrange tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmesan-breadcrumb mixture.
Cover the dish with foil and cook for 30 min. Remove the foil and continue cooking until the tomatoes are very tender and the top of the gratin is browned, about another 30 min.
Notes:
∙ Leave less bacon fat in skillet.
∙ Add pinches of thyme, s & p to each layer of tomatoes rather than on top.