Ingredients
- 2 cups fresh bread crumbs, preferably whole wheat bread
- 1360 grams tomatoes, preferably beefsteak
- 1 ½ tablespoons lemon thyme, chopped
- 55 grams butter, unsalted
- 1 cup hazelnuts, toasted, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
1. Preheat oven to 350*F/170*C/GM4 with rack in middle. Butter 2-qt shallow ceramic or glass baking dish. |
2. Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450*F/220*C/GM7. |
3. Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with salt and pepper and sprinkle with 1 T thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes. |
4. Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 T thyme. |
5. Bread crumbs and nuts can be toasted, but not cooked in butter, 1 day ahead and kept together in an airtight container at room temperature. |
Baked Tomatoes with Hazelnut Bread Crumbs. To import, drag image to your MacGourmet recipe box.