Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　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.