We just tried America’s Test Kitchen’s recipe for tomato gratin. It is SO yummy. I will have to post it. They put the tomatoes through a salad spinner to get excess moisture out of them, so the gratin isn’t soggy.
Yes, please post. We do ‘Jacques and Julia’ Provencal tomatoes, and they’re wonderful:
http://www.miaminewtimes.com/restaurants/julia-and-jacques-recipes-for-provenal-tomatoes-6573764