1. Preheat oven to 425°F. Lightly oil a shallow 2-quart baking dish or coat it with nonstick spray.
2. Arrange tomato slices, slightly overlapping, in prepared dish. Season with 1/4 teaspoon salt and sprinkle with vinegar. Combine breadcrumbs, garlic, thyme, pepper and remaining 1/4 teaspoon salt in a small bowl. Sprinkle crumb mixture over tomatoes and drizzle with oil.
3. Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden. Serve hot.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 8|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 211.6mg||7 %|
|Potassium 355.8mg||9 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 22.7g|
|Protein 4.9g||7 %|
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Calories per serving: 139
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