Heirloom Tomato & Summer Squash Gratin

By Chef Tracey Shepos 
In: Recipes

The end of summer is fast-approaching and now is the time to enjoy nature’s bounty of tomatoes and squash. All you need are some easy-to-find ingredients and you can make yourself this tasty Heirloom Tomato & Summer Squash Gratin. With each bite you’ll find that these complimentary flavors meld perfectly together to create a symphony in your mouth. Enhance your experience by pairing the dish with our Vintner’s Reserve Pinot Gris.

If you love tomatoes as much as we do, then you won’t want to miss the Annual Kendall-Jackson Heirloom Tomato Festival. We host this special food and wine event at the end of September at our beautiful Wine Estate and Gardens in Santa Rosa, California.

Tomato & Summer Squash Gratin
  • 6 ounces bacon, cut into lardon
  • 4 yellow onions, sliced thin
  • 4 cloves garlic, sliced thin
  • 2 Tbsp. fresh thyme, chopped
  • 1 tsp. sherry vinegar
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 large tomatoes, cut into ½-inch circles
  • ¼ cup parmesan, grated
  • 1½ pattypan squash, sliced in ½-inch circles
  • ½ cup panko breadcrumbs, mixed with 1 Tbsp. olive oil
  1. Preheat oven to 325ᵒF.
  2. In a cast iron pan over medium heat, cook bacon for 20 minutes until browned and slightly crispy. Remove bacon using a slotted spoon and add onions to the pan with the bacon fat. Cook on low heat for 45 minutes, stirring every 7 minutes until onions are golden brown and caramelized. Add garlic & thyme; cook for 2 minutes. Add sherry vinegar and reserved bacon. Season with salt & pepper.
  3. In a casserole style dish, drizzle enough olive oil to coat the bottom. Layer with tomato slices and sprinkle with salt & pepper. Cover with 1 Tbsp. onion mixture and sprinkle with grated parmesan. Place squash slices on top, drizzle with olive oil and season with salt & pepper. Cover with 1 Tbsp. onion mixture and parmesan. Repeat process finishing with tomato on top. Generously coat with panko mixture and remaining parmesan.
  4. Bake for 35-40 minutes until squash is tender and top is browned.