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


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


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

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


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.


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.

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