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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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