The topping is delicious and the tomatoes release juice, the flavor is amazing, even with supermarket tomatoes.
Source: EatingWell, July/August 1998
Adapted by There's Always Thyme to Cook
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
Preheat oven to 425°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.
NOTE: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and whiz in a food processor until coarse crumbs form. I use leftover burger and hot dog buns, sandwich bread, baguette's for the crumbs. It all goes in a ziploc bag and stores in the freezer. I don't bother to trim the crusts.
Here are some of our favorite ways to can use up the winter supermarket tomatoes...