Tomatoes Provencal

By beltranm

This side goes well with roasted chicken, grilled steak, or pan-roasted fish.

Ingredients

• •1 1/2 cups fresh plain breadcrumbs
• •1/4 cup grated Parmesan
• •1 tablespoon finely grated lemon zest
• •Leaves from a few sprigs fresh thyme
• •2 tablespoons extra-virgin olive oil
• •Coarse salt and ground pepper
• •4 large tomatoes cut into 1/2-inch slices

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

•Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine 1 1/2 cups fresh plain breadcrumbs, 1/3 cup grated Parmesan, 1 tablespoon finely grated lemon zest, leaves from a few sprigs fresh thyme and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper.
•Arrange 4 large tomatoes cut into 1/2-inch slices, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.