James Peterson's Tomato and Herb Gratin

Course Side Dishes Prep Time 45m Total Time 2 1/2h

Ingredients in this Recipe

1 teaspoon coarse salt
1/4 cup finely grated Parmigiano Reggiano cheese
1/4 cup pitted and chopped olives (don't use canned olives)
2 red or green bell peppers, charred, peeled, seeded, and cut into 1/4 inch strips
2 tablespoons capers, drained
3 tablespoons extra virgin olive oil
30 fresh basil leaves
6 ripe tomatoes, peeled
8 anchovy fillets, soaked for 5 minutes in cold water and drained on paper towels (soaking optional)

See Full Recipe at Serious Eats