Recept
Vegetariska recept
Baked Tomatoes with Hazelnut Bread Crumbs

Baked Tomatoes with Hazelnut Bread Crumbs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This vibrant vegetarian side dish celebrates the natural sweetness of ripe beefsteak tomatoes, enhanced by a rich, texturally satisfying topping. By roasting the tomatoes until tender and bubbling, their juices mingle with a fragrant herb-infused base, creating a savoury Mediterranean-inspired flavour profile. The addition of toasted hazelnuts adds a sophisticated crunch and an earthy depth that elevates this simple vegetable traybake into something truly special.

Ideal for a Sunday lunch or as a light starter, these baked tomatoes with hazelnut breadcrumbs are both comforting and elegant. The combination of lemon thyme and buttery toasted crumbs provides a bright yet nutty finish that pairs beautifully with grilled halloumi or crusty sourdough bread. High in healthy fats and packed with vitamins, it is a nutritious and effortless way to make the most of seasonal produce.

Ingredients for Baked Tomatoes with Hazelnut Bread Crumbs

475ml coarse fresh bread crumbs (from country bread, preferably whole-wheat)
4 to 6 large beefsteak tomatoes (about 1.4kg total)
1 1/2 tablespoons chopped lemon thyme or regular thyme, divided
1/2 stick unsalted butter
230g hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped

How to make Baked Tomatoes with Hazelnut Bread Crumbs

Preheat oven to 177°C with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.

Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 232°C.

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoons salt and 1/4 teaspoons pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.

Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoons thyme.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.