Scalloped Tomatoes

Source: EatingWell, July/August 1998
adapted by

8 ripe medium tomatoes, cored and thickly sliced
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 cup fresh breadcrumbs, (see note)
1 large clove garlic, minced
1 1/2 tablespoons chopped fresh thyme
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Preheat oven to 425°F. Lightly oil a shallow 2-quart baking dish or coat it with nonstick spray.

Arrange tomato slices, slightly overlapping, in prepared dish. Season with 1/4 teaspoon salt and sprinkle with vinegar. Combine breadcrumbs, garlic, thyme, pepper and remaining 1/4 teaspoon salt in a small bowl. Sprinkle crumb mixture over tomatoes and drizzle with oil.

Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden. Serve hot.

NOTE: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and whiz in a food processor until coarse crumbs form. I use leftover burger buns, sandwich bread, baguette's. It all goes in a ziploc bag and stores in the freezer.