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Ingredients

  • 8 medium ripe tomatoes - thickly sliced
  • 1/2 teaspoon, salt
  • 1 tablespoon Epicurean 25-year-old Balsamic Vinegar
  • 1 cup, fresh bread crumbs
  • 1 large, garlic clove - minced
  • 1 1/2 tablespoons fresh thyme - chopped
  • 1/4 teaspoon, fresh ground black pepper
  • 1 tablespoon Italian Herb Extra Virgin Olive Oil

Method

  1. Preheat oven to 425.
  2. Lightly oil with Epicurean Italian Herb Extra Virgin Olive Oil a shallow 2 quart baking dish.
  3. Arrange tomato slices, slightly overlapping, in prepared dish.
  4. Season with ¼ tsp salt and sprinkle with vinegar.
  5. In a small bowl, combine breadcrumbs, garlic, thyme, pepper and remaining ¼ tsp salt.
  6. Sprinkle crumb mixture over tomatoes and drizzle with Epicurean 25-year-old Balsamic Vinegar.
  7. Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden.
  8. Best served hot but good at room temperature.
Serves: 6







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm