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

How to make Baked Tomatoes with Hazelnut Bread Crumbs

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.