Sweet, juicy tomatoes are a great source of vitamin C, and the super-healthy antioxidant lycopene. Adding a little fat helps your body absorb lycopene more easily, so Laura Pensiero suggests her Tomato–Goat Cheese Gratin (adapted from Hudson Valley Mediterranean: The Gigi Good Food Cookbook):
Ingredients:
2 tablespoons extra-virgin olive oil, plus extra for the dish
1¼ cups coarse fresh bread crumbs from crusty bread (or unseasoned dried bread
crumbs)
1½ pounds (about 3) large tomatoes, sliced 1 inch thick
Salt and freshly ground black pepper
1 cup (4 ounces) crumbled goat cheese
3 tablespoons chopped fresh chives
2 tablespoons freshly grated Grana Padano or parmesan cheese
Directions:
1. Preheat the oven to 450°F. Oil a 9-inch square or oval gratin dish or casserole.
2. Combine the olive oil and the bread crumbs in a small bowl, and set aside.
3. Arrange a third of the tomato slices, slightly overlapping, in the prepared gratin dish. Season with salt and pepper to taste, and sprinkle with one-third each of the goat cheese, bread-crumb mixture, and chives.
4. Repeat with two more layers of tomatoes, salt and pepper, and cheese, crumbs, and chives.
5. Sprinkle the Grana Padano over the top. Bake in the middle of the oven until the gratin is bubbly and the crumbs are golden, 15 to 20 minutes.
