Scalloped Tomatoes

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

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.