Recipe Image

Scalloped Tomatoes

  • 20 m
  • 50 m
EatingWell Test Kitchen
“A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.”


    • 8 ripe medium tomatoes, cored and thickly sliced
    • ½ teaspoon salt
    • 1 tablespoon balsamic vinegar
    • 1 cup fresh breadcrumbs, (see Tip)
    • 1 large clove garlic, minced
    • 1½ tablespoons chopped fresh thyme
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon extra-virgin olive oil


  • 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 ¼ teaspoon salt and sprinkle with vinegar. Combine breadcrumbs, garlic, thyme, pepper and remaining ¼ 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.
  • 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 ⅓ cup crumbs.
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