Summer Tomato Tian
Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.In Provence, France, a tian is a casserole of sliced vegetables as well as the round, shallow earthenware vessel in which the dish is baked. A classic tian showcases an assortment of summer produce, but here the focus is on tomatoes seasoned with garlic and herbs. We opt exclusively for plum tomatoes, which are firmer and drier than regular round tomatoes, and because they withstand long baking and yield deep, rich, concentrated flavor. Ripe, in-season tomatoes are best, of course, but even less-than-stellar fruits are good. We love this served warm with crusty bread and cheese, but the tomatoes can be refrigerated for up to a week and tucked into sandwiches or offered alongside grilled or roasted meats and seafood.
Servings: 4
Equipment
- 9-inch pie plate
Ingredients
- 6 Tbsp extra-virgin olive oil divided
- 4 medium garlic cloves minced
- 2 lb ripe plum tomatoes cored and cut crosswise into ¼- to ½-inch slices
- Kosher salt and ground black pepper
- 6 sprigs fresh basil OR 4 sprigs fresh rosemary
- Crusty bread to serve
Instructions
- Heat the oven to 425°F with a rack in the middle position.Coat the bottom and sides of a 9-inch pie plate with 2 tablespoons of oil. Sprinkle half of the garlic over the bottom.Arrange the tomatoes in concentric rings in the pie plate, shingling and tightly packing the slices.
- Sprinkle with salt and pepper, then tuck the herb sprigs into the tomatoes and scatter on the remaining garlic. Drizzle evenly with the remaining 4 tablespoons oil.Bake until the tomatoes are browned, bubbling and meltingly tender, about 1½ hours.
- Cool for about 15 minutes. Serve with crusty bread, and Burrata cheese OR fresh mozzarella cheese OR flaky sea salt
Notes
Tip
Don’t worry if the tomatoes are tightly packed in the baking dish. They will reduce in volume as they bake.
