Ingredients:
3 pounds ripe heirloom tomatoes, cut 1/3-inch slices
sea salt
extra virgin olive oil
1 large sweet onion, finely chopped
2 cups seasoned panko bread crumbs
1 tablespoon minced garlic
2 tablespoons agave nectar
freshly ground black pepper
3 teaspoons fresh thyme leaves, chopped
1/2 cup vegan Parmesan cheese
1 cup daiya mozzarella cheese
Preheat the oven to 350 degrees. Place sliced tomatoes into a colander and sprinkle with sea salt.
Brush the bottom of a 9x13 inch glass backing dish with olive oil. Heat olive oil in a large cast iron skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme. In a bowl combine the tomatoes, agave, and pepper. toss lightly. In another medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, Parmesan, daiya, salt and pepper. Layer half the tomatoes in your baking dish, overlapping them slightly. Season with freshly ground black pepper and sprinkle with half of the onion mixture, and then half of the the bread crumb mixture. Then repeat the layers again. Bake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.
