SilverStone® - Entertaining Ideas - Baked Scalloped Tomatoes

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ARCHIVE

Baked Scalloped Tomatoes

Servings: 8 side dishes

Vine-ripened or plum tomatoes are especially complementary to this recipe, but any ripe red tomato will do. This dish makes a nice complement to chicken and seafood entrees. When sprinkled with a favorite cheese and baked, you can serve it as an appetizer, or add it to a salad.

INGREDIENTS

8	ripe medium tomatoes, cored and cut into
	1/2-inch slices
1/2	teaspoon salt
4	scallions, minced
1/8	tablespoon balsamic vinegar
1	cup fresh plain breadcrumbs
1	large clove garlic, minced
1	teaspoon chopped fresh oregano (1/2 teaspoon dried)
1	teaspoon chopped fresh thyme (1/2 teaspoon dried)
1	teaspoon chopped fresh mint (1/2 teaspoon dried)
1/2	tablespoon olive oil

METHOD

Preheat the oven to 425°. Lightly oil a 2-quart baking dish coated with DuPont SilverStone® non-stick. Arrange tomato slices, slightly overlapping in the dish. Season with some of the salt and sprinkle with the vinegar.

In a small bowl, combine the breadcrumbs, garlic, oregano, thyme, mint and remaining salt. Sprinkle the mixture over the tomatoes and drizzle with oil.

Bake 30 minutes or until tomatoes are tender and breadcrumbs are crisp and golden brown. Serve warm.