Provencal Tomato Casserole

Cooking spray for baking dish
6 medium tomatoes
1 1/2 cups fresh bread crumbs
1/4 cup freshly chopped green onions (white and green parts)
1/4 cup freshly chopped basil (or 2 tablespoons dried basil)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped garlic
1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
1 teaspoon coarse kosher salt
2 tablespoons balsamic vinegar
1/2 cup shredded Gruyere cheese
2 to 3 tablespoons olive oil

Preheat oven to 400 degrees.

Coat bottom and sides of a shallow 3-quart casserole with cooking spray.
Cut tomatoes into 4 slices each and overlap slices in casserole to cover
bottom of dish.

In a small bowl, combine bread crumbs, green onions, basil, parsley,
garlic, thyme and salt and sprinkle mixture evenly over tomatoes.
Drizzle with balsamic vinegar and sprinkle with cheese. Drizzle with
olive oil. (At this point, casserole can be covered and held at room
temperature for up to 2 hours, or refrigerated overnight. If chilled,
add 10 minutes to baking time.)

Bake for 15 to 20 minutes, until bread crumbs are crisp. Remove from
oven and serve warm.

Serves 6.