- 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
- Preheat oven to 350°F 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 450°F.
- 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.
- 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.