Skip to Content

Parmesan tomato gratin

Celebrate the end of summer with this simple tomato gratin topped with parmesan cheese and rosemary.

While everyone’s buying apples by the bushel and (prematurely) breaking out the pumpkin, I’m digging myself out of probably 20 pounds of tomatoes. It started with my trip to Del Monte’s farms and the delicious roma tomatoes the Pereira family let us take home and then things just got out of hand when my parents left for a 10 day vacation right in the middle of their garden literally exploding with tomatoes. At one point I had an entire paper grocery bag filled to the brim with them.

Parmesan Tomato Gratin |

Besides eating them straight up with some olive oil and kosher salt and an uncountable amount of simple tomato/basil salads, I’ve made 20 minute tomato sauce, a zucchini ricotta bake and now this.

Parmesan Tomato Gratin |

This is me embracing my inner Paula Deen. End of summer garden fresh tomatoes don’t need much to taste delicious, but I can’t say butter doesn’t help. Paula knows what she’s talking about with that.

Parmesan Tomato Gratin |

We’re not using any type 2 diabetes inducing amounts or anything, but just a bit dotted on top creates such flavor as it melts down into the tomatoes and seeps into the onion base while baking. And of course, topping with cheese is good. Always good.

I’m making this recipe my final plea to you all to soak up the last bit of summer and enjoy the end of these tomatoes, peaches and squash you’ll be yearning for again come February when the lull of the holidays is over and it’s still frigid outside. That can of pumpkin isn’t going anywhere but these tomatoes are almost on borrowed time waiting around for that first frost.

Check out the tomato ricotta tart Julie made with her surplus of roma tomatoes from our Del Monte trip.

Parmesan Tomato Gratin

Parmesan Tomato Gratin

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Celebrate the end of summer with this simple tomato gratin topped with parmesan cheese and rosemary.


  • 4 plum tomatoes, sliced (or any variety of ripe tomato)
  • 1 medium yellow onion, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon extra virgin olive oil
  • salt & pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter, softened
  • 1/2 cup freshly grated parmesan cheese


  1. Preheat the oven to 425 degrees.
  2. Heat a large skillet over medium heat and saute onion, rosemary and olive oil for about 3-5 minutes just until softened.
  3. Transfer the onion mixture into a baking dish.
  4. Layer the tomato slices on top of the onions.
  5. Dot the tomatoes with the softened butter, drizzle with the balsamic vinegar and season with salt & pepper.
  6. Layer the parmesan on top and bake for 15 minutes.
  7. Let cool for 5 minutes before serving.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


Roasted Stuffed Heirloom Tomatoes - Running to the Kitchen

Monday 24th of August 2015

[…] my face with sweat by the time I returned to the market store to check out. I made things like this parmesan tomato gratin, this 20 minute tomato sauce and this roasted tomato pita bread. It was pure tomato gluttony and I […]

Healthy Green Kitchen Quick Tomato Sauce + 50 More Tomato Recipes » Healthy Green Kitchen

Monday 18th of August 2014

[…] Parmesan Tomato Gratin (Running to the Kitchen) […]

Sherrie | With Food + Love

Sunday 17th of August 2014

I need this in my life!!

Serena | Serena Bakes Simply From Scratch

Tuesday 5th of August 2014

I love baked tomatoes the flavor can't be beat! Delicious!

Tomato Ricotta Tart - Table for Two

Saturday 15th of February 2014

[…] Gina and I decided to make a recipe from the some of the tomatoes brought back. She made a parmesan tomato gratin (omg, can you imagine this? It sounds amazing and a much healthier alternative!) and I made this […]

Skip to Recipe