Tomato Bake

If you're wondering what to do with your bounty of tomatoes, this is a super-easy recipe. It doesn't take a lot of ingredients and really lets the tomato shine. To make this recipe vegan, just substitute olive oil for the butter.


Tomato Bake
(from Gourmet magazine)

Ingredients:
2 c. coarse fresh bread crumbs
3 lbs tomatoes (preferably beefsteak)
1 1/2 Tbsp chopped thyme
1/2 stick unsalted butter
1 c. hazelnuts, toasted any loose skins rubbed off and coarsely chopped

1. Preheat oven to 450 F and butter a 2 qt shallow baking dish
2. Thickly slice tomatoes and arrange overlapping in the baking dish. Sprinkle with salt and pepper and thyme.
3. In a skillet, melt butter over medium heat and cook the hazelnuts and crumbs, stirring frequently until golden brown. Season with salt and pepper.
4. Spread crumb & hazelnut mixture evenly over the tomatoes.
5. Bake until tomatoes are bubbling and crumbs are browned (15 to 25 minutes).
6. Serve warm or at room temperature.