Baked Tomatoes with Hazelnut Bread Crumbs

Ingredients for Baked Tomatoes with Hazelnut Bread Crumbs

• 475ml coarse fresh bread crumbs (from country bread, preferably whole-wheat)

• 4 to 6 large beefsteak tomatoes (about 1.4kg total)

• 1 1/2 tablespoons chopped lemon thyme or regular thyme, divided

• 1/2 stick unsalted butter

• 230g hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped

Preheat oven to 177°C 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 232°C.

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoons salt and 1/4 teaspoons 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 tablespoons thyme.

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