Roasted Tomatoes with Gratin Top

1. Core and quarter the tomatoes before drizzling them with oil and seasoning with kosher salt and fresh ground black pepper
2. Skin side down on your pan, roast the tomatoes at 400-425 degrees for 20-30 minutes. Then, let them cool
3. Give the tomatoes a rough chop and then put them to the side
4. Take a handful of basil leaves and cut them into a chiffonade
5. Press the basil onto bottom of a small ramekin or container. Then spoon the chopped tomatoes into the bowl. Finally, mix the breadcrumbs and the grated Parmigiano Reggiano together and then cover the bowl with generous portion of the mix
6. Put the bowl into oven at 375 degrees for 5-10 minutes or until brown

Bruschetta on a Parmesan Tuile

1. Seed and dice the tomatoes into uniformly bite-sized pieces. Place them into a mixing bowl
2. Chop the basil and add it to the bowl. Add the shallot, red wine vinegar, balsamic vinegar, and extra virgin olive oil. Season with salt and pepper and then mix everything thoroughly
3. To make the Parmesan tuile, take a cooking sheet and invert it so it's easier to handle. Take 1/4 cup of grated cheese and spread it out in a circle with a 4-5 inch diameter on the pan. You'll need four tuiles for this recipe
4. Bake the Parmesan tuile in a preheated oven at 325-350 degrees for 6-7 minutes. Once the tuile is out, place it on top of a small, inverted bowl. Using your fingers to put pressure on the tuile, form the tuile around the bowl
5. To present, place the tuile on a plate and then spoon the bruschetta mixture onto the tuile bowl

Seasoned Fresh Tomatoes

1. Cut the tomato into wedges
2. Drizzle with extra virgin olive oil and then season with salt and pepper to taste