Baked Tomatoes

Prepare this dish with red ripe local tomatoes. A lovely side vegetable for grilled meats, fish or even an omelet.


4 ripe medium sized tomatoes
2 tablespoons balsamic vinegar
1 cup fresh breadcrumbs, made from whole grain bread
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil


Preheat oven to 425°. Lightly oil a shallow 2-quart baking dish.

Cut tomatoes into 1/4-inch slices. Arrange in prepared dish layering and overlapping slices.

In a small bowl whisk together vinegar and honey. Drizzle over tomato slices.

In a medium bowl combine breadcrumbs, garlic, thyme, salt and pepper. Sprinkle breadcrumb mixture over tomatoes. Drizzle with olive oil.

Bake 20 – 30 minutes until tomatoes are tender and breadcrumbs are crisp and beginning to brown.

Serves: 4

golden blossom honey product