This dish deserves a story. It deserves a mention of a childhood in France. Of rolling hills crowded with wild herbs. Of village grandmothers picking tomatoes off the vine. Of local pressed olive oil. Only I didn't grow up in France. Heck, I've never even been to France. So, no story. Just a lovely recipe from Everyday Food. This dish turns tomatoes into dinner, and, if there were ever a time to do that, it's now, when tomatoes are cheap, tasty, and plentiful.
1. Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine 1 1/2 cups fresh plain bread crumbs (I substituted garlic croutons), 1/4 cup grated Parmesan, 1 tablespoon finely grated lemon zest, leaves from a few springs of fresh thyme, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper (go light on the salt if you use croutons, which already have a lot salt in them).
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.