Scalloped Tomatoes

Scalloped Tomatoes

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From: EatingWell Magazine July/August 1998

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

Ingredients 8 servings

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


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  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.
  • 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 information

  • Per serving: 75 calories; 2 g fat(0 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 19 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1046 IU vitamin A; 18 mg vitamin C; 15 mg calcium; 0 mg iron; 164 mg sodium; 297 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

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