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Arrange thick slices of tomato in a baking dish, sprinkle with a mixture of fresh breadcrumbs, lemon zest, grated Parmesan cheese, and fresh thyme, and roast until golden. This rustic preparation from the south of France is excellent with grilled steak, seafood, or chicken.

This side goes well with roasted chicken, grilled steak, or pan-roasted fish. Everyday Food, September 2009

  Yield Serves 4

• 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

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.

tags: vegetarian

source: http://www.marthastewart.com/316947/tomatoes-provencal