VIP Recipe Sneak Peak

September Edition

I was given this recipe about twenty years ago by a close friend who is a superb cook. She and I shared a love of saffron, and I was looking for a baked tomato side dish. What I love about this—and only this— recipe is that it’s the only way I know of to cook a perfect juicy summer heirloom tomato fresh out of the garden and end up with something arguably as good as, or better than, just eating the tomato like an apple. I have adapted the recipe over the years based on my own taste and experiences with preparing this outstanding gratin.  

- Pauline Tesler

Heirloom Tomato Gratin w/ Saffron and Cream

By Pauline Tesler
Season | SUMMER Serves | 4-6

Ingredients:

  • Olive oil as needed

  • 2 pounds assorted juicy heirloom tomatoes, sliced ½ inch thick

  • Salt and freshly ground pepper

  • 1 tablespoon highest-quality olive oil, plus more as needed

  • 3 or 4 fresh thyme or oregano sprigs

  • 1 big pinch saffron threads

  • 1/2 cup heavy cream, or more to taste

  • Grated Parmesan cheese to taste

  • Country-style bread for serving

Preparation Steps

  1. Preheat the oven to 325°F. Rub a 9-by-13-inch baking dish with olive oil; it should coat the dish in a thin layer and not pool on the bottom.

  2. Arrange the tomato slices, slightly overlapping, in the prepared baking dish. Keep them in a single layer and don’t crowd them. Season with salt and pepper and drizzle lightly with olive oil. Tuck the thyme sprigs in between the slices.

  3. Bake until the tomatoes give off their juices and are starting to shrink, about 15 minutes. Check often and continue baking until the tomatoes are browned in spots along the edges and the juices have reduced somewhat, about 15 minutes more

  4. Remove from the oven, sprinkle the tomatoes with the saffron and let stand for several minutes. Swirl the juices to moisten the saffron well. Drizzle the cream over the top and swirl again. Sprinkle Parmesan cheese on top.

  5. Return the dish to the oven and increase the oven temperature to 375°F. Bake until the cheese is melted and slightly crisp, 8 to 10 minutes.

  6. Serve hot or warm, with country-style bread to scoop up the mouthwatering juices.

    Notes: A large earthenware or enameled cast-iron dish works best. I like to use DaVero olive oil pressed with Meyer lemon peel. A convection oven is a plus if you have one. Always bake until the dish meets the description— times given are only approximate.

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