Tomato Tian, 3 ways

1) Super Simple Tomato Tian

Tomato Tian:

Recipe by For the Love of Cooking.net

4 firm yellow tomatoes
4 firm red tomatoes (I used Roma)
Sea salt and freshly cracked pepper, to taste
Drizzle of olive oil
Parmesan cheese, shredded
Italian flavored panko crumbs
Fresh basil, chopped

Preheat the oven to 400 degrees. Coat a circular baking dish with cooking spray.

Slice the tomatoes into thick slices then layer them alternately in the baking dish, fitting them into a tight spiral, making only one layer. Season with sea salt and freshly cracked pepper, to taste then drizzle them with a bit of olive oil.

Place into the oven and bake for 20-25 minutes. Remove from the oven and turn the oven to broil. Sprinkle the tomatoes with Parmesan cheese and panko crumbs then place under the broiler, on the middle rack, for 1-2 minutes or until the panko crumbs are golden brown. Remove from the oven and sprinkle with freshly chopped basil. Serve immediately. Enjoy.

2) Tomato-Zucchini Tian

From https://www.saveur.com/article/Recipes/Tomato-Zucchini-Tian

serves 6

Ingredients

1 medium eggplant, peeled

Salt

2 medium onions, peeled and chopped

3 cloves garlic, peeled and minced

¹⁄₂ cup extra-virgin olive oil

Freshly ground black pepper

2 medium zucchini, sliced diagonally

6 ripe medium tomatoes, sliced

3-4 sprigs fresh herbs, such as thyme, rosemary, basil or oregano

¹⁄₂ cup grated parmigiano-reggiano (optional)

Instructions

Cut eggplant in 1" cubes, sprinkle with salt, and place in a colander. Drain for 30 minutes, then pat dry.

Cook onions and garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt and pepper, and stir into onion mixture.

Preheat oven to 400°. Arrange zucchini and tomatoes in layers over eggplant. Top with herbs, drizzle with remaining oil, season with salt and pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.

3) Potato-Tomato-Zucchini Tian

Ingredients

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Directions

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

from Ina Garten, Barefoot Contessa, https://www.foodnetwork.com/recipes/ina-garten/vegetable-tian-recipe-1943236

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Onion, Tomato, Eggplant, Zucchini, Tomatoes, Onions, Potatoes, Paste Tomatoes, Herbs,