Baked Tomatoes with Hazelnut Bread Crumbs

Name: Baked Tomatoes with Hazelnut Bread Crumbs
Yield: 4 servings
Ingredients: 1 2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat); 1 4 to 6 large beefsteak tomatoes (about 3 pounds total); 1 1 1/2 tablespoons chopped lemon thyme or regular thyme, divided; 1 1/2 stick unsalted butter; 1 1 cup hazelnuts; 1 toasted; 1 any loose skins rubbed off; 1 cooled; 1 and coarsely chopped

From the kitchen of Carly

Thick tomato slices get crowned with a nutty, buttery bread crumb mixture that turns golden and crispy in the oven. Hazelnuts add unexpected richness and texture, while fresh thyme keeps everything bright. Simple, elegant, and completely satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
14 to 6 large beefsteak tomatoes (about 3 pounds total)
11 1/2 tablespoons chopped lemon thyme or regular thyme, divided
11/2 stick unsalted butter
11 cup hazelnuts
1toasted
1any loose skins rubbed off
1cooled
1and coarsely chopped

Instructions

Preheat oven to 350°F 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 450°F.
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.