- 2 (1-ounce) slices whole-grain bread
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped thyme
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 4 pounds sweet ripe tomatoes, mixed colors if possible
- 1/4 cup torn basil leaves
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 1 large shallot, finely diced
- 2 tablespoons small basil leaves, for garnish (optional)
- calories 170
- fat 11.9 g
- satfat 2.1 g
- monofat 7.8 g
- polyfat 1.4 g
- protein 5 g
- carbohydrate 13 g
- fiber 3 g
- cholesterol 3 mg
- iron 1 mg
- sodium 186 mg
- calcium 76 mg
How to Make It
Preheat oven to 400°.
Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400° for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.
Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.
Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400° for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400° for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.