Tomatoes Provencal

  • 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

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. 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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