Heirloom tomato gratin


3 lbs. heirloom tomatoes, about 4 large, ¼-inch slices
¾ t. salt
1 T. olive oil
3 T. plain dry breadcrumbs
½ t. pepper
2 T. fresh oregano or 1 t. dried
2 t. fresh thyme or ½ t. dried
3 cloves garlic, sliced
¼ c. grated Parmesan

Heat oven to 450* F. Place tomato slices on paper towels; sprinkle with ½ t. salt; let stand 15 minutes. Pat dry. Coat 2-qt. oval baking dish with 1 t. oil. Sprinkle 1 T. bread crumbs over bottom. Place half tomato slices, overlapping if needed, in dish. Sprinkle with half of seasonings. Repeat. Sprinkle with remaining oil. Bake 30 minutes. Sprinkle Parmesan on top; return to oven for 10 minutes. Let stand 10 minutes before serving.