Tomatoes are topped with thyme parsley breadcrumbs and a drizzle of balsamic vinegar before they are baked until bubbling. Making larger crumbs from whole wheat bread gives this dish more nutrients as well as a rustic, hearty texture. This recipe comes to us from a Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen.
- 3 slices whole wheat bread, toasted
- a little olive oil or cooking spray, for preparing the skillet
- 3/4 pound large, firm tomatoes, cut into 1/2-inch slices
1 tablespoon balsamic vinegar
- salt and pepper, to taste
2 garlic cloves, minced
½ tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- a few whole sprigs fresh thyme, for garnish
Remove the crusts from the 3 slices toasted bread. Pulse a few times in a food processor until the whole wheat breadcrumbs are crumbled to preference. Place the breadcrumbs in a small bowl and set aside.
Preheat the oven to 350 degrees.
Prepare a cast iron skillet or casserole dish with a light coating of olive oil or cooking spray. Arrange the tomatoes in one layer across the dish. Drizzle with balsamic vinegar, and season with salt and pepper to taste.
Add the garlic, thyme and parsley to the breadcrumbs. Season the breadcrumbs with a pinch of salt. Add the tablespoon olive oil and toss with a fork to combine.
Spoon a small portion of the herbed crumb mixture over each tomato. Drizzle a little more olive oil over the top. Bake the tomatoes in the oven for 20 minutes, or until the tomatoes are bubbling.
Turn the heat up to broil and cook for 3-5 more minutes, or until the crumbs are nicely browned. Remove the tomatoes from the oven and garnish with the additional springs of thyme. Serve immediately or at room temperature.