 This is a very simple and delicious way to incorporate end of season tomatoes into a quick and delectable side. Gratins are both a dish and a technique. They are made when you brown the top of a dish often using a combination of breadcrumbs, cheese and egg. I typically find that the filling below the crispy crust is rich and creamy, a wonderful contrast. No complaints here but it's been mild in the San Francisco Bay Area and wanted to do something that was on the lighter, brighter side.
It's no secret that I am a HUGE fan of miso and try to incorporate it any which way that I can. By mixing the miso into the panko mixture you are turning up the dial on the flavor, specifically umami. That goes double for adding the Parmesan cheese. For best results, use the ripest, juiciest tomatoes that you can get your hands on.
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 Typically leek and potato soups are a bit on the heavier side. Starchy and solid, like a comforting sweater. I decided to lighten it up a bit by reducing the amount of potato used, blending in a light miso and finishing with fresh lemon. However, if I'm being honest, the whole thing is just a carrier for the shiitake bacon. Crispy, salty and super savory, this garnish is the showstopper. If you know anyone who claims to dislike mushrooms make these and help them see the light.
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