Summer. You've heard me wax poetic about this, my favorite food season of the year, and tomatoes top the list of those foods.

I can go on and on about tomatoes. Sliced thin with onions and dressing. Diced up with peppers and cilantro for the best ever pico de gallo. Roasted to tuck into the freezer for time travel in the middle of the winter.

This one, however, might be my new favorite.

Until I buy more tomatoes and try another recipe, that is.

TOMATO GRATIN (serves 4. Unless one of them is me. Then it serves 2. Max.)

• 2-3 large ripe tomatoes
• basil or pesto
• 1.5 cups fresh bread crumbs (just zip baguette or sourdough bread in a food processor or on a grater until shredded and crumb-y) Or use panko bread crumbs, if you don't have the other.
• 1/4 c fresh grated parmesan cheese or nutritional yeast

1. Preheat oven to 500.
2. Slice tomatoes thick and layer evenly into a shallow baking dish or pan. Dot with pesto or sliced fresh basil.
3. In a small bowl, toss bread crumbs, parmesan, and olive oil together until combined. Sprinkle evenly over the tomatoes.
4. Bake 10-15 minutes or until browned and crisp on top. Let cool at least 5 minutes to avoid burning your tongue!