Baked Tomatoes With Hazelnut Bread Crumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A topping of buttery whole-wheat bread crumbs and hazelnuts creates a toasty centerpoint to baked thick-sliced tomatoes. From Gourmet. Ingredients:
2 c coarse fresh bread crumbs (from country bread,preferably whole-wheat) |
4 to 6 beefsteak tomatoes (about 3 lbs) |
1-1/2 tbs chopped lemon thyme or regular thyme,divided |
1/2 stick unsalted butter |
1 c hazelnuts,toasted,any loose skins rubbed off,cooled and coarsely chopped |
Directions:
1. Preheat oven to 350 degrees with rack in middle. Butter a 2qt. 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 mins. Cool crumbs. Increase oven temp. to 450.
3. Thickly slice tomatoes and arrange,overlapping,in baking dish.Season with 1/2 tsp salt and 1/4 tsp pepper and sprinkle with 1 Tbs thyme.
4. Melt butter in large heavy skillet over med. heat,then cook nuts and crumbs,stirring frequently,until golden,4 to 5 mins. Season with salt and pepper. Spoon evenly over tomatoes.
5. Bake until tomatoes are bubbling and crumbs browned,15 to 25 mins. Cool to room temperature and sprinkle with remaining 1/2 Tbs thyme.
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