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Scalloped Tomatoes

July/August 1998

Your rating: None Average: 3.8 (4 votes)

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


Scalloped Tomatoes Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 80 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 165 mg sodium; 357 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv).

Carbohydrate Servings: 1

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



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