Baked Tomatoes with Hazelnut Bread Crumbs

Name: Baked Tomatoes with Hazelnut Bread Crumbs
Cook time: 20 min
Total time: 1 hr
Yield: Makes 8 servings
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

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 thyme—lemon 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.

By Ruth Cousineau

July 15, 2009

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Baked Tomatoes with Hazelnut Bread CrumbsJohn Kernick

Recipe information

Total Time
1 hr
Yield
Makes 8 servings

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

Preparation

Step 1
Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
Step 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.
Step 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.
Step 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.

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.

TagsTomato Vegetable Hazelnut Nut Thyme Herbs & Spices Side Dinner Vegetarian 5 Ingredients or Fewer Oven Bake Gourmet

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes