A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme. Source: EatingWell Magazine, July/August 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 2.3 g total fat; 0.3 g saturated fat; 164 mg sodium. 297 mg potassium; 12.3 g carbohydrates; 2.6 g fiber; 4 g sugar; 2.6 g protein; 1046 IU vitamin a iu; 18 mg vitamin c; 19 mcg folate; 15 mg calcium; 14 mg magnesium;