SCALLOPED TOMATOES

8 ripe medium tomatoes, cored and thickly sliced
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 cup fresh breadcrumbs
1 large clove garlic, minced
1 1/2 tablespoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

Preheat oven to 425°F. Lightly oil a shallow 2-quart baking dish or coat it with nonstick spray.

Arrange tomato slices, slightly overlapping, in prepared dish. Season with 1/4 teaspoon salt and sprinkle with vinegar. In a small bowl, combine breadcrumbs, garlic, thyme, pepper and remaining 1/4 teaspoon salt. Sprinkle crumb mixture over tomatoes and drizzle with oil.