Scalloped Tomatoes

• 8 medium ripe tomatoes, cored and thickly sliced
• 12 purple onion, sliced thinly
• 12 teaspoon salt (to taste)
• 1 tablespoon balsamic vinegar
• 1 cup fresh breadcrumb
• 1 large garlic clove, minced
• 1 12 tablespoons chopped fresh thyme
• 14 teaspoon fresh ground pepper (to taste)
• 1 tablespoon extra virgin olive oil

1. Preheat oven to 425F.
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.

tomatoes, purple onion, salt, balsamic vinegar, fresh breadcrumb, garlic, thyme, ground pepper, extra virgin olive oil

Taken from www.food.com/recipe/scalloped-tomatoes-244389 (may not work)