Scalloped Tomatoes

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 8  medium  ripe tomatoes, cored and thickly sliced
• 1⁄2 purple onion, sliced thinly
• 1⁄2 teaspoon salt (to taste)
• 1  tablespoon  balsamic vinegar
• 1  cup  fresh breadcrumb
• 1  large garlic clove, minced
• 1 1⁄2 tablespoons  chopped fresh thyme
• 1⁄4 teaspoon fresh ground pepper (to taste)
• 1  tablespoon extra virgin olive oil

Directions

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.