Tomatoes gratin

Ingredients

Servings: 4

  • 4 tomatoes
  • 2 ounces balsamic vinegar
  • 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
  • 4 garlic cloves, sliced thin
  • 4 sprigs fresh thyme (or equivalent dried)
  • salt, to taste
  • pepper, to taste
  • 2 ounces pine (pignoli) nuts
  • 8 ounces shredded Jarlsberg Cheese

Directions

Heat oven to 350 F.

Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.

In pan, toast pine nuts with remaining olive oil until golden then set aside.

When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

SOURCE:
Jarlsberg Cheese