Scalloped Tomatoes

READY IN: 50mins
Recipe by Manami

There are many variations to this recipe but I didn't find any like it -- it uses fresh tomatoes & balsamic vinegar. Found in EatingWell Newsletter. Tweaked it slightly by adding sliced onion. This recipe is equal to 1 carb.

Top Review by NurseJaney

Update 8/09 -- LOVE your new AM page, Di !! Very NOW ! Had way too many big slicer tomatoes -- so sweet and juicy ! Only had 1/2 red onion, so sprinkled chopped shallots over the dish -- just 2 lovely tomatoes for DH and me. Served with left-over pork tenderloin and roasted red baby potatoes. Don't understand why no one else has discovered this yummy recipe ! Thanks, Di ! 8/08 Only 2 plants each, Romas and slicers, but TOMATOES, TOMATOES, EVERYwhere !! Prepared 1/2 of this recipe for DH and me, and although he is not fond of Balsamic (I am !) -- we enjoyed this with bison burgers. I made just 3 slices each tomato, since they were dead-ripe and SOOO juicy ! Thanks for posting, DiScharf.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Lightly oil a shallow 2-quart baking dish or coat it with nonstick spray.
  3. Arrange tomato slices & onion slices, slightly overlapping, in prepared dish.
  4. Season with 1/4 teaspoon salt and sprinkle with vinegar.
  5. Combine breadcrumbs, garlic, thyme, pepper and remaining 1/4 teaspoon salt in a small bowl.
  6. Sprinkle crumb mixture over tomatoes and drizzle with oil.
  7. Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden.
  8. Serve hot.

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