Scalloped Tomatoes

The photo above that looks like a Jackson Pollock is really the Scalloped Tomatoes that I made for Laura’s Mother’s Day dinner. They are really easy to make and always turn out great. We had them with steak. A couple of notes. You do want to use fresh bread crumbs here. I take two slices of white bread, remove the crusts, and buzz them along with a garlic clove in the food processor. Do not over-process, you what crumbs the size of peas.

Scalloped Tomatoes

Ingredients:

8 medium ripe tomatoes, thickly sliced
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 cup fresh bread crumbs
1 large garlic clove, minced
1 1/2 tablespoons fresh thyme, chopped
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil

Method:

1. Preheat oven to 425. Lightly oil a shallow 2 quart baking dish.

2. Arrange tomato slices, slightly overlapping, in prepared dish.

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Season with ¼ tsp salt and sprinkle with vinegar. In a small bowl, combine breadcrumbs, garlic, thyme, pepper and remaining ¼ tsp salt. Sprinkle crumb mixture over tomatoes.

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and drizzle with oil.

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3. Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden. Serve hot.

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