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Heirloom Tomato Gratin + VIDEO

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Heirloom tomatoes are sweet, plump and full of the best flavor. This tomato gratin is packed with ingredients that truly enhance the end of summers best gift.

Heirloom Tomato Gratin

Tomato Gratin with Heirloom Tomatoes 

If you were ever wondering what to do with lots of heirloom tomatoes, turning them into this heirloom tomato gratin would quite possibly be one of the most delicious ideas. This gratin is by far one of my most favorite late summer indulgences, right alongside a large bowl of panzanella.

If these red-orange, yellow, green, striped and solid color tomatoes have been calling to you from the farmer’s market or your local farm stands, grab them and make this flavorful side dish.

Since we eat with our eyes first, the varying colors of heirloom tomatoes and the textural changes this gratin lends (soft tomatoes and crunchy bread crumbs) this dish is a virtual mouth party if I’m being honest. The Pecorino Romano, orange zest, honey and thyme really puts it over the top.

Don’t let summer pass without making this tomato gratin recipe at least once.

how to make tomato gratin

Heirloom Tomato Gratin Ingredients

Fill up your market basket with an array of beautiful heirloom tomatoes and make this lovely tomato gratin with lots of other garden fresh ingredients.

Here’s what you’ll need:

  • garlic – fresh garlic to rub on the walls of your baking dish
  • extra virgin olive oil – you can also use regular olive oil if you prefer the stronger flavor
  • Vidalia sweet onion – or other sweet onion. Sweet onions have a very mild flavor which is the perfect accompaniment for this recipe
  • orange zest – from a fresh orange
  • orange juice – preferably from fresh oranges
  • honey – grab some from your farmer’s market
  • heirloom tomatoes – get a variety of colors
  • salt and pepper
  • fresh thyme – don’t leave this out
  • bread crumbs – I like making my own with stale bread and the food processor, but you can also use store bought
  • Pecorino-Romano cheese– my favorite blend for flavor, but feel free to use Parmesan or other Italian cheese

With all these fresh ingredients you can guarantee this is a delicious gratin.

tomato au gratin

How To Make Tomato Gratin

Prepare an oven-safe, shallow, 2-quart baking dish by rubbing the inside with garlic. Paint the dish with extra-virgin olive oil in preparation for the tomatoes.
Heat more oil in a large skillet over medium heat, add onion and cook until onions are translucent, not brown. Remove from heat, stir in orange zest, fresh orange juice, honey and some of the fresh thyme.
Layer the dish – add half of the onion mixture to the bottom of the baking dish and half the tomatoes. Season with half the salt and pepper and add the rest of the onion mixture, tomatoes, salt and pepper. Overlap the tomato slices to fit.
Using a separate bowl, mix together bread crumbs, more oil, thyme and cheese. Mix until all crumbs are moistened.
Bake for 24 minutes or until crumbs are golden and juices are bubbling.

GET THE FULL (PRINTABLE) HEIRLOOM TOMATO GRATIN RECIPE BELOW. ENJOY!

tomato gratin

What Are Heirloom Tomatoes?

Not only do they taste better than any regular tomatoes you can find at the grocery store, they are also “breed true”. Breed true refers to the seeds of heirloom tomatoes as they can be saved to grow more of the same tomatoes year after year.

Heirloom tomatoes are a variety of tomato that have been grown without crossbreeding for decades. All supermarket tomatoes (hybrids) have been carefully crossbred to have certain characteristics and flavor is rarely at the top of the list.

What I love about heirloom tomatoes is that they have an earthy, almost smoky-sweetness to them. They are definitely less acidic than red tomatoes, more complex and even wine-like when it comes to flavor profile.

tomato casserole

Favorite Heirloom Varieties

I went back into my own garden notes to find the heirlooms I’ve grown myself and have really appreciated for their heartiness.

  • Brandywine, Sudduth Strain (pink beefsteak)
  • Blondkopfchen (yellow cherry)
  • Brandywine, OTV (red beefsteak)
  • Azoychka (yellow/orange beefsteak)
  • Cherokee Chocolate (mahogany beefsteak)

All of these posses those big old-fashioned, robust flavors we all adore in a garden tomato.

tomato gratin recipe

Other Summer Recipes You Need To Make

The best summer recipes for your table are available below!

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Heirloom Tomato Gratin
Print Recipe
5 from 9 votes

Heirloom Tomato Gratin

Heirloom tomatoes are sweet, plump and full of the best flavor. This tomato gratin is packed with ingredients that truly enhance the end of summers best gift.
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Course: Side Dish
Cuisine: American
Keyword: Heirloom Tomato Gratin
Servings: 10
Calories: 155kcal
Author: Cathy

Ingredients

  • 1 clove garlic, sliced in half
  • 3-1/2 tbsps extra virgin olive oil, divided
  • 1 large Vidalia or other sweet onion
  • 1/2 tsp grated orange zest
  • 3 tbsps fresh orange juice
  • 2 tsps honey
  • 3 tsps fresh thyme, chopped, divided
  • 4 lbs mixed heirloom tomatoes, thickly sliced
  • 1-1/2 tsps table salt, divided
  • 1-1/2 tsps finely ground black pepper, divided
  • 2 cups fresh bread crumbs
  • 1/2 cup Pecorino-Romano cheese

Instructions

  • Preheat oven to 425 degrees F.
  • Prepare an oven-safe, shallow, 2 quart baking dish by rubbing the inside with garlic. Paint the dish with 1-1/2 Tablespoons extra-virgin olive oil.
  • Heat 1-1/2 Tablespoons oil in a large skillet over medium heat. Add onion and cook for about five minutes or until onions are translucent, not brown. Remove from heat, stir in orange zest, fresh orange juice, honey and 1-1/2 teaspoons thyme.
  • Add half of the onion mixture to the bottom of the baking dish and half the tomatoes. Season with half the salt and pepper and add the rest of the onion mixture, tomatoes, salt and pepper. Overlap the tomato slices to fit.
  • In a separate bowl, mix together bread crumbs, 2 Tablespoons oil, 1-1/2 teaspoons thyme and cheese. Mix until all crumbs are moistened.
  • Bake for 24 minutes or until crumbs are golden and juices are bubbling.
  • Serve hot or warm.

Nutrition

Nutrition Facts
Heirloom Tomato Gratin
Amount Per Serving
Calories 155 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 1.2g8%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 4mg1%
Sodium 696mg30%
Potassium 230.4mg7%
Carbohydrates 20.2g7%
Fiber 0.8g3%
Sugar 5.1g6%
Protein 4.6g9%
Vitamin A 14.3IU0%
Vitamin C 27.9mg34%
Calcium 6.3mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. WOW !! What can’t you do ? Mom to Hooligans, vintner, comedienne , writer, wife, cook, blogger….congratulations on your new venture ! I am sure my Hubby will be checking out the new recipes in Davis Life Mag. and the recipe posted today. Farmers’ Markets do provide amazing variety for taste and eating. Thanks ! KathyB.

    Reply

  6. Seriously, is there ANYTHING you can’t do woman??! You’re making the rest of us look lazy. Cut it out! đŸ˜‰

    Congrats. – – I am very, very proud of you! Don’t forget little old me when you’re famous and having David Duchovny over for dinner, alright??

    Reply

  9. Looks absolutely wonderful! I love heirloom tomatoes. I am so excited for you about your new project with Davis Life. I’ve subscribed, and gone to the site to visit and am so impressed with your writing, your photographs, and just everything! Congratulations, Cathy!!

    Reply

  11. Congratulations and great article in Davis Life!
    The tomatoes look delicious just plain. I’ve never seen the green striped one. I’d love to try one still warm from the sun right off the vine.
    The dish looks delicious, also. I’ve never eaten anything like that before, I may have to try it.

    Reply

  13. Congratulations Cathy! It’s so exciting that you have an oppotunity to show your best stuff!
    Now if only I liked tomatoes…. I feel like I’m missing out on one of the best things about summer!

    Reply

  14. Congrats on the new gig! I love all the colors in this dish. Being the only tomato lover in the house, I’d have to gobble this one up myself. Not that I’d complain :0

    Reply

  15. This looks divine! I can’t wait to try your version. I made this dish once (another recipe obviosly) and it was incredibly disapointing.
    Thanks for this version, my hope is restored. Goodness, how I love heirloom tomatoes!

    Reply

  16. This dish looks fantastic…I have a farmers market right around the corner form me on Saturdays – I even asked them to provide me with green tomatoes tomorrow – so I must make sure to go and buy some – got to have my fried green tomatoes! (my own plants are a little shy on the production)

    and super congrats to your new ‘job’ – your high quality photos warrant such recognition – proud of you GF, simply proud! Brava!

    Reply

  17. First off, congrats on the magazine gig! That’s awesome news!

    As for the tomatoes, I love the splash of color in this dish. It sounds like a really delicious way to enjoy the summer crop.

    Reply

  18. This looks delicious! I’ll email this to my mom so she can cook it for me next time I’m visiting. And now, I have to brag a minute. My dad has over 500 tomato plants growing this summer. I grew up eating tomatoes, right off the vine. Nobody grows them better.

    Reply

  25. I am trying this one tonight! Looks absolutely delicious. I also subscribed to TheDavismagazine.com. I don’t want to miss any of your recipes!

    Reply

  27. Wow, I’m not a tomato lover but I would surely try this dish! It is absolutely gorgeous!
    Congratulations on the magazine hookup! I will go check it out later!
    Have a great day!

    Reply

  28. Looks yummy delicious!

    I really LOVE warm, cooked tomatoes. Fresh raw ones are pretty good too, but something about cooked tomatoes. I love even simply cutting them in half, sprinkling with salt & pepper & tossing them on the grill. um, um good…

    Reply

  29. Cathy,
    Delicious recipe! when I open my lap top this morning, my husband who sat next to me in a sofa, asked “what’s that, that’s yours?”
    me: Oh No, it’s Noble pig!
    Husband: That’s look good
    me: Ok, I’ll make it today

    Btw, I showed your blog to him, he read and commented how funny you are. He also read your post related to wine, and couldn’t stop laughing about the word “GOYIM”, I didn’t understand it what that word mean. He explained it to me, LOL. I AM A GOYIM TOO!

    Reply

  30. That is GORGEOUS! Everyone in my office noticed what I was viewing and said the same thing! I live near a farmer’s market. I’ve got to try to find the right tomatoes to make it this weekend. If I can’t find the heirlooms, I think I’m going to make it anyway! Thanks for sharing!

    Reply

  36. …Holy Moly Sweet Mother Of ‘Materville – I’m in love! THAT looks absolutely delish’!

    …Congrat’s on the new food writer project! Justly deserved! :o)

    …Thanks for sharing this wonderful recipe. I will def’ be trying this one too!

    …Blessings… :o)

    Reply

  37. Ooh, I started drooling when I saw that picture! I have been eating a tomato sandwich every day this week for lunch, so I’ll have to try your recipe to switch it up a bit.

    Reply

  39. Congrats on your new project! What a great gig.

    Heirloom tomatoes haven’t quite made it to our area yet, but I’m eagerly awaiting them. In fact, I have a couple of plants in my backyard that I’m hoping will be good producers! There is nothing like the flavor of a fresh, sweet, heirloom tomato.

    Reply

  41. Wow, these photos are absolutely fantasic! I love step by step instructions, too. Congrats on the the magazine; how exciting! Hope you will still blog here as well!

    Reply

  42. That’s so awesome that you’ll be writing for the magazine! I love the tomatoes gratin– baked tomatoes was one of the first dishes I ever cooked and the tomatoe to topping ratio was always a bit dissapointing. Gratin totally solves that issue.

    Reply

  48. WOW!!!! I am thrilled you stopped by my blog… I am sorry it was a bad day around here, not all my posts are downers like that but until we have deed in hand I am afraid things will be a bit ugly.
    That tomato dish looks good and since we get fresh onions straight out of the ground in Vidiala đŸ™‚ I am soo spoiled… I have never seen some of those tomatoes though… I wonder if they grow here in the HOT deep south?
    I wonder how easy it would to be to make for one as I just dont think my weird people would let anything so exotic pass their deep fried southern lips!
    Thank you again for popping in to visit I hope you come back (in your spare time)
    Laura

    Reply

  55. What a cool gig Cathy! Sounds like it’s going to be a lot of fun. The recipe looks really great…we have a great farmers market in Boston that I haven’t been to in years but I may have to go to get some tomatoes!

    Reply

  56. Cool gig! Congratulations. I checked it out and it looks great. I like the way you make cooking accessible to everyone by showing the ingredients and some step-by-step instructions. Same feel as your blog.

    Reply

  58. First , congratulations on writing for the Davis Magazine, you will be perfect for this. Second, I love this recipe!! tomatoes are my favorite vegetable!! I can’t wait to try this!!!

    Reply

  62. Congrats on the new gig – how exciting! I love all the colors in this gratin – yet one more good excuse for me to get out to the farmer’s market tomorrow (for the first time in over 8 mos!!)

    Reply

  64. those tomatoes are glorious! finally, i’m motivated to visit the nearest farmer’s market. it’s 45 minutes away, but it’ll be worth it if i come away with some beauties like those.
    and kudos to you on your new project–good luck!

    Reply

  66. Cathy, congratulations on the food writer job!

    I can’t wait to hear your opinion on the wheat free peanut butter cookies. Good thing you had rice flour on hand! If you change your mind and want to make the ones with flour (still vegan), those were good too.

    Reply

  69. That looks wonderful! And congratulations, Cathy! That’s just wonderful!

    Yep, with that egg of mine, I have “soldiers” – it’s a piece of toast cut into 4 or 5 strips that I then dip into the egg. Yum!

    Reply

  73. I love you, please marry me.

    GAH! I’m going to the fruit stand immediately after church tomorrow to pick up some heirloom tomatoes. Until then I’ll just keep wiping the drool off my chin.

    Reply

  75. I love heirlooms, too. Can’t resist them. And the tart? Mmmm…especially with that crunchy topping. Except I’m incorrigible and would throw the garlic clove in, instead of rubbing. Can’t suppress the urge. And congrats on the gig. Woo-hoo!

    Reply

  77. I am such a total sucker for colorful food and this looks absolutely scrumptious! Besides, it’s also a great healthy alternative to fried green tomatoes or grilled tomatoes. Bravo!

    Reply

  82. Oh how I love fried tomatoes but can’t bring myself to actually make them because they are so unhealthy. This is a perfect solution. It’s beautiful and looks amazing. Nice job!

    Reply

  84. Congratulations on the magazine venture. I read through it and you started off beautifully.

    And I am SO making this tomato dish, especially after just discovering how wonderful heirlooms are.

    Reply

  86. This is such a great time of year isn’t it? I just want to run to the farmer’s market all of the time so I can get hte tomatoes to make stuff like this. I’m inspired yet again for my next dinner party!

    Reply

  88. I love anything gratin (sweet to savory). Looking good recipe…

    BTW, I love Vidalia onion ring (thin slice) Just dust in mixture of 1 part corn meal/2 part AP flour & fry at 300 degree til golden brown (stored in air seal tub up to several day).

    Reply

  105. 5 stars
    Our favorite tomato variety from our garden are the big, beautiful Cherokee Purple heirlooms. They worked so perfectly in this dish. Beyond amazing!

    Reply

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