Tomatoes Provencal

I made this recipe last weekend, and although the flavor was very good, there were way too many breadcrumbs. The original recipe calls for 1 1/2 cups... I would recommend cutting it down to 1/2 cup... you can always add more if it looks like you need more.

Tomatoes Provencal

1/2 cup plain breadcrumbs

1/4 cup grated Parmesan

1 Tablespoon finely grated lemon zest

a few sprigs fresh thyme

2 Tablespoons olive oil

coarse salt, ground pepper

4 large tomatoes, cut into 1/2 inch slices

Preheat oven to 400. Lightly oil a 2 qt baking dish. In a bowl, combine breadcrumbs, parmesan, zest, thyme, oil, salt and pepper. Arrange tomato slices in dish, overlapping slightly. Season with salt and pepper and top with breadcrumb mixture. Bake until tomatoes are tender and crumbs re golden brown, 15-20 minutes.