The tiny oval tomatoes currently available in local markets are so sweet they can be eaten out of the hand. They're also delicious in salads and in this baked tomato gratin.
If necessary, you can use large red tomatoes in this dish - just halve them and put them cut-side-up in the dish. The quality varies - sometimes they're sweet, but often they don't have any flavour at all. Taste them, and if necessary, sprinkle the tomatoes with a little sugar.
Use a shallow baking dish that is large enough to hold the tomatoes in one layer.
.25 cup extra virgin olive oil 1 kilo small tomatoes .333 cup dried breadcrumbs 1-2 cloves garlic, minced .5 heaped cup julienned fresh basil Salt and freshly ground pepper, to taste 1 cup ricotta cheese 2 large eggs .25 cup heavy cream Preheat oven to 220 degrees Celsius. Lightly oil the baking pan.
Thoroughly toss the tomatoes with two tablespoons of olive oil and a sprinkling of salt, then pour into baking dish.
Combine the breadcrumbs, garlic, .25 cup of basil, salt and pepper. Sprinkle half of this over the tomatoes.
