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Tomatoes Provencal

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    This side goes well with roasted chicken, grilled steak, or pan-roasted fish.
    Everyday Food, September 2009
    • Yield Serves 4
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    Ingredients

    • 1 1/2 cups fresh plain breadcrumbs
    • 1/4 cup grated Parmesan
    • 1 tablespoon finely grated lemon zest
    • Leaves from a few sprigs fresh thyme
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper
    • 4 large tomatoes cut into 1/2-inch slices

    Directions

    1. Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine 1 1/2 cups fresh plain breadcrumbs, 1/3 cup grated Parmesan, 1 tablespoon finely grated lemon zest, leaves from a few sprigs fresh thyme and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper.
    2. Arrange 4 large tomatoes cut into 1/2-inch slices, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

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