Scalloped Tomatoes

Serves 8

Warming ripe tomatoes releases their sweet juices.


  • 4 cups fresh breadcrumbs
  • 1/4 cup melted butter or extra-virgin olive oil
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 6 ripe tomatoes


Preheat the oven to 375 degrees F. Combine the breadcrumbs, melted butter, chives, parsley, thyme and salt and pepper to taste.

Press half the breadcrumb mixture into a large baking dish to form a “crust”. Bake until lightly golden, about 10 minutes.

Thickly the tomatoes. Remove the dish from the oven, arrange a layer of tomatoes over the breadcrumbs and sprinkle with more breadcrumbs. Repeat the process until the tomatoes are used up, ending with a layer of breadcrumbs. Bake until the crumbs are golden and the tomatoes are warm, about 10 minutes.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6957

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