Recipe

Baked Tomatoes With Hazelnut Bread Crumbs Recipe

	Pleclare / All my dishes 4 months, 1 week ago A topping of buttery whole-wheat bread crumbs and hazelnuts creates a toasty centerpoint to baked thick-sliced tomatoes. From Gourmet. Prep:20m Cook:25m Servings:8	Pleclare
	fresh bread crumbsbeefsteak tomatoesthymebutterhazelnuts

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Ingredients

2 c coarse fresh bread crumbs (from Country bread,preferably whole-wheat)

4 to 6 beefsteak tomatoes (about 3 lbs)

1-1/2 Tbs chopped lemon thyme or regular thyme,divided

1/2 stick unsalted butter

1 c hazelnuts,toasted,any loose skins rubbed off,cooled and coarsely chopped

Directions

Preheat oven to 350 degrees with rack in middle. Butter a 2qt. shallow ceramic or glass baking dish.

Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden.,about 15 mins. Cool crumbs. Increase oven temp. to 450.

Thickly slice tomatoes and arrange,overlapping,in baking dish.Season with 1/2 tsp salt and 1/4 tsp pepper and sprinkle with 1 Tbs thyme.

Melt butter in large heavy skillet over med. heat,then cook nuts and crumbs,stirring frequently,until golden,4 to 5 mins. Season with salt and pepper. Spoon evenly over tomatoes.

Bake until tomatoes are bubbling and crumbs browned,15 to 25 mins. Cool to room temperature and sprinkle with remaining 1/2 Tbs thyme.

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