Tomato gratin with shallot and balsamic vinegar
1 Point, Weight Watchers
Ingredients
2 medium , thinly sliced uncooked shallot(s)
1 large clove(s) , minced garlic clove(s)
1 3/4 pound(s) , cut into 1/4-inch rounds plum tomato(es)
1/2 tsp table salt
1/4 tsp , freshly ground black pepper
1/2 Tbsp balsamic vinegar
2 Tbsp , finely grated grated parmesan cheese
2 Tbsp panko breadcrumbs
2 Tbsp , chopped (or 12 chopped basil leaves) fresh parsley
Directions
Preheat oven to 425°F.
Scatter shallots and garlic over bottom of an 8- x 12-inch rectangular baking dish; place tomatoes over top in slightly overlapping rows. Season with salt and black pepper; drizzle with vinegar.
Combine cheese with panko and sprinkle over tomatoes.
Bake until tomatoes are bubbling and top is lightly browned, 15 to 20 minutes (place under broiler 1 minute for extra browning, if desired). Sprinkle parsley over top; serve.
Nutrition
1 smart points