-
1
Heat oven to 425 degrees.
-
2
You'll need a shallow 2- to 2 1/2-quart baking or gratin dish.
-
3
Vigorously rub inside of dish with garlic, discard garlic.
-
4
Brush dish with 1 T oil to coat.
-
5
Heat 1 1/2 T oil in large skillet over medium low heat.
-
6
Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
-
7
Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme.
-
8
Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper.
-
9
Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
-
10
Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened.
-
11
Sprinkle over tomatoes.
-
12
Bake 20-24 minutes until crumbs are golden and juices bubble.
-
13
Serve hot or warm.
