3 Tbsp. olive oil
2 lbs. cherry tomatoes
1/4 c. fine dried bread crumbs
1 clove garlic, minced
8 Tbsp. chopped fresh basil (divided)
3/4 tsp. salt (divided)
1 Tbsp. freshly ground black pepper
1 c. ricotta cheese
2 Tbsp. flour
1/4 c. heavy cream
Showcase summer's bounty with this gratin.
Preheat oven to 425°F.
Choose a shallow baking dish that's large enough to hold all the tomatoes in one packed layer. Coat dish with oil.
Add tomatoes to the dish, roll to coat with oil.
In a small bowl, combine bread crumbs, garlic, the pepper, 5 Tbsp. of the basil, 1/4 tsp. of the salt. Sprinkle half this mixture over the tomatoes. Set the other half aside.
In a mixing bowl, combine ricotta, the remaining basil (3 Tbsp.), the remainin salt (1/2 tsp.), eggs, flour, and cream. Stir until blended. Pour over tomatoes.
Sprinkle with remaining half bread crumb mixture, drizzle with oil. Bake at 425°F until slightly browned, about 15 min.