Russian Tomato Gratin | Oregonian Recipes
"Russian" in this dish's name refers to cookbook author Patricia Wells' favorite tomato variety. Baking these gratins individually means they're only in the ...
Ingredients
- 3 eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
- 2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
- Fine sea salt
- 2 pounds firm, ripe tomatoes
- About 4 thin slices white bread, toasted
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