Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan Recipe


Nutrition

Cal/Serving: 158
Daily Value: 8%
Servings: 8

Vegetarian, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat10g16%
Saturated4g21%
Trans0g0%
Carbs13g4%
Fiber3g12%
Sugars5g0%
Protein6g11%
Cholesterol16mg5%
Sodium397mg17%
Calcium125mg12%
Magnesium33mg8%
Potassium445mg13%
Iron1mg6%
Zinc1mg6%
Vitamin A1586IU32%
Vitamin C23mg39%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg5%
Niacin (B3)2mg8%
Vitamin B60mg8%
Folic Acid (B9)39µg10%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K27µg34%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan
Miriam Rubin

These are gorgeous nestled alongside a grilled or baked fish or a juicy steak or as the star of a vegetable plate. Medium-sized round tomatoes or large Romas work best, but cut Romas lengthwise in half instead of crosswise. Good-quality supermarket tomatoes work nicely because baking intensifies their flavor. Don't be tempted to use store-bought dry breadcrumbs here. Making fresh ones is so simple: Tear the bread into rough 2-inch pieces and buzz it in the food processor.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

INGREDIENTS

  • 8 medium-sized, firm-but-ripe tomatoes, such as Arkansas Traveler or Rutgers, or large Roma tomatoes, halved crosswise
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped scallions
  • 1 large clove garlic, minced
  • 1 1/2 cups fresh breadcrumbs (from about 3 slices crusty country-style bread)
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup finely chopped pecans

DIRECTIONS

Preheat the oven to 425 degrees.

Arrange the tomatoes cut side up in a baking dish just large enough to hold them. Mix ½ teaspoon of the salt and the pepper in a cup and sprinkle over the tomatoes.

Melt the butter in a medium-sized skillet over medium heat. Brush a little butter over the cut side of each tomato, leaving some in the skillet. Bake the tomatoes, uncovered, until they are hot, begin to soften, and look juicy on top, 20-25 minutes.

Meanwhile, add the scallions and garlic to the butter remaining in the skillet. Cook over medium heat, stirring often, until the scallions are tender, about 2 minutes. Add the breadcrumbs and cook, stirring, until lightly golden and crisp, 3-5 minutes.

Scrape into a medium-sized bowl. Mix in the Parmesan, pecans, and remaining salt.

Spoon some of the crumb mixture atop each tomato half. Bake until the crumbs are browned and heated, 10-12 more minutes. Serve hot.

Recipe Details

Adapted from "TOMATOES: a Savor the South® cookbook" by Miriam Rubin (University of North Carolina Press, 2013)

Servings: 8
Cuisine: American
Special Designations: Vegetarian

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