Tomatoes Provencal

1. 1

   Preheat oven to 400. Lightly oil a 2-quart baking dish. In a bowl, combine 1.5 c fresh plain breadcrumbs, 1/4 c grated parmesan, 1 tbsp finely grated lemon zest, leaves from a few sprigs fresh thyme, and 2 tbsp olive oil; season with coarse salt and ground pepper.

2. 2

   Arrange 4 large tomatoes, cut into 1/2in slices, in prepared baking dish, overlapping slightly; season with salt and papper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15-20 mins.

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