Everyday Dutch Oven: Tomato Gratin

     This Tomato Gratin recipe from Women's Day is an easy and different way to layer and bake tomatoes in your dutch oven. The orange zest and honey combine to give the tomatoes a light, slightly sweet flavor. Saute the onion over a full spread of coals then stir in the honey, zest and juice. Move the coals to a ring around the bottom of your oven then layer the onions and tomatoes and top with the bread crumbs and cheese. I used my 10 inch oven with 10 coals around the bottom and completely covered the lid with 22 coals. Check it after ten minutes, you may have to move some of the coals from the center of the lid to the outside, mine did brown a little too much in the middle. I never thought of pairing oranges with tomatoes but it's the perfect combination in this flavorful and fragrant dish.

Tomato Gratin
2 Tbsp olive oil
1 large sweet onion, chopped
1/2 tsp grated orange zest
3 Tblsp orange juice
2 Tsp honey
3 lb tomatoes, sliced 1⁄2-in. thick
salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Romano or Parmesan cheese (1 oz)
1 tbsp fresh thyme leaves

     Lightly oil or spray 10 inch dutch oven.
     In bowl, combine bread crumbs, cheese, thyme and 1 tablespoon olive oil.
     Heat remaining olive oil over a full compliment of coals.
     Add onion and cook, stirring occasionally, until tender.
     Stir in orange zest, orange juice and honey.
     Remove half of onion mixture and set aside.
     Arrange tomatoes, overlapping slightly, over the onions and season with salt and pepper. Repeat layers.
     Sprinkle bread crumb mixture over tomatoes.
     Bake for 20-25 minutes at 400 degrees or until golden brown and bubbling.