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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition Facts

75 calories; protein 2.6g 5% DV; carbohydrates 12.3g 4% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 3.7g; fat 2.3g 4% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 1046.4IU 21% DV; vitamin c 17.7mg 30% DV; folate 18.7mcg 5% DV; calcium 15.2mg 2% DV; iron 0.4mg 2% DV; magnesium 14.5mg 5% DV; potassium 296.7mg 8% DV; sodium 163.7mg 7% DV; thiamin 0.1mg 5% DV.