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20 minute dinner recipes

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Scalloped Tomatoes


From EatingWell:  July/August 1998

A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.

8 servings | Active Time: 20 minutes | Total Time: 50 minutes



  1. Preheat oven to 425°F. Lightly oil a shallow 2-quart baking dish or coat it with nonstick spray.
  2. 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.
  3. Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden. Serve hot.


Per serving : 80 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 3 g Fiber; 165 mg Sodium; 357 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

Tips & Notes