Baked Tomatoes with Hazelnut Bread Crumbs

Baked Tomatoes with Hazelnut Bread Crumbs

Info

Rating
Calories
348.0
Protein
12.0
Sodium
139.0
Fat
8.0

Description

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.

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

Directions

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

Tags

    Tomato Side Bake Vegetarian Quick & Easy Dinner Summer Healthy Hazelnut Potluck Breadcrumbs Gourmet Pescatarian Peanut Free Soy Free Kosher
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