BAKED TOMS w/HAZELNUT BREAD CRUMBS

By BobD

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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350F with rack in middle. Butter a 2-quart 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 minutes. Cool crumbs. Increase oven temperature to 450F.

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.

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.


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.