Directions

1. Tomato Sauce: Score an “X” in the bottom of the tomatoes, blanch for 1 minute in boiling water, cool in an ice bath, then peel and dice. Sweat the finely chopped onions and garlic scapes in ½ cup of olive oil. Add the tomato paste and oregano, cook for 2–3 minutes. Add the tomatoes, salt, and sugar, and simmer over low heat for 20–30 minutes. Stir in the chopped basil right at the end.
2. Meatballs Prep: Preheat the oven to 350°F. Sweat the chopped onion and garlic scapes in ¼ cup of olive oil. Let cool slightly, then combine in a large bowl with all remaining meatball ingredients.
3. Meatballs Cooking: Shape into 16 meatballs. In a skillet, sear in ½ cup of hot olive oil until golden brown. Transfer to the oven at 350°F for about 15 minutes (internal temperature of 140°F / 60°C).
4. Herb Salad: Pick the leaves off the basil and chervil. Cut the chives into 1-inch pieces. Keep chilled.
5. Assembly & Gratin: Set the oven to broil. In a baking dish, pour in the tomato sauce, place the meatballs on top, and cover with the shredded cheeses. Broil under close supervision until melted and golden.
6. Finishing: Right out of the oven, top with the herb salad, a drizzle of olive oil, and the lemon zest. Serve hot.