Creole Tomato Gratin

Extra virgin olive oil
2 medium green bell peppers, cut into thin slices
2 medium Vidalia onion, thinly sliced
2 t. fresh thyme leaves or 1 t. dried thyme
1 t. dried sage
1 ½-2 lbs. Creole or Plum tomatoes, ¼” thin slices
Kosher salt, fresh black pepper
Good quality balsamic vinegar
Freshly grated Parmigiano-Reggiano cheese
Fresh basil leaves, garnish, optional
1. Preheat oven 425.
2. Spray 8×12” baking dish with PAM.
3. In a skillet, drizzle olive oil on the bottom. Heat over medium heat.
4. Saute the sliced onions, bell peppers, thyme and sage until soft, stir occasionally.
5. Season with salt and pepper.
6. Spread the cooked onions into the bottom of baking dish and spread evenly.
7. Arrange the tomato slices over the onion mixture, overlapping in rows.
8. Season with salt and pepper.
9. Drizzle the tomatoes with the vinegar and olive oil
10. Sprinkle with the grated cheese.
11. Bake for 10-15 minutes, until cheese starts to brown and the gratin is bubbling.
12. Let rest 5 minutes before serving.
13. Garnish with rough chopped basil, optional.