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

Image may contain Plant Food Produce and Vegetable

Baked Tomatoes with Hazelnut Bread CrumbsJohn Kernick

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.

Recipe notes

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