Tomatoes Provencal

1 1/2 C Bread Crumbs (I used GF Panko and ground it down in a food processor or Vitamix)

1/2 C Parmesan (I used Go Veggie Vegan Parm or you can use dairy Parm OR half and half of both)

1 Tbsp Grated Lemon Zest

1 Tsp Dried Thyme (Fresh would be 1 Tbsp finely chopped)

2 Tbsp Extra Virgin Olive Oil (i always add more)

4 Large Tomatoes (or several small tomatoes, garden fresh is best)

Preheat oven to 400 degrees. Oil a 2qt dish or casserole pan. Slice tomatoes about 1/2 inch thickness and place in the bottom of the pan. I prefer that the tomatoes are closely placed together. Combine the 1st 5 ingredients. Season with your favorite herb/garlic dried seasoning mix.

Then season with salt and pepper. Top generously with breadcrumb mixture. Bake 20 minutes or until golden brown and bubbling. Let them rest for a bit before serving. BEWARE! they are addictive! Enjoy!