Baked Tomatoes with Hazelnut Bread Crumbs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A topping of buttery whole-wheat bread crumbs and hazelnuts creates a toasty counterpoint to baked thick-sliced tomatoes. What prevents it from being too rich, though, is the accent of thymelemon thyme in particular. With its small green leaves edged in yellow, the herb is easy to spot at the farmers market. Still not sure? Take a sniff. Lemon thyme's brisk, citrusy scent is a real eye-opener. Ingredients:
2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat) |
4 to 6 large beefsteak tomatoes (about 3 pounds total) |
1 1/2 tablespoons chopped lemon thyme or regular thyme, divided |
1/2 stick unsalted butter |
1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped |
Directions:
1. Preheat oven to 350°F with rack in middle. Butter a 2-quart 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.
3. Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon 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 tablespoon thyme.
5. Cooks' note: 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.
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