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Baked Tomatoes with Hazelnut Bread Crumbs

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Baked Tomatoes with Hazelnut Bread Crumbs

Baked Tomatoes with Hazelnut Bread Crumbs

amanda

Equipment

  • KitchenAid Stand Mixer, Professional-grade with Whisk & Paddle Attachments

  • Baking Sheet Set, Heavy Duty Aluminum

  • Nonstick Bakeware - 8.5" Square Silicone Mat

  • Oven Thermometer

  • Silicone Food Storage Containers with Sealable Lids

  • Digital Food Scale, 1kg Capacity

  • Heavy Duty Oven Mitts

  • Food Processor, Adjustable Shaft Height

  • High-Speed Blender - Up to 2 Quarts Capacity

  • Cuisine Infrared Panini Press for Chefs (Mini)

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

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
2

Instruction 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

Instruction 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

Instruction 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.
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