Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan

Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan
Staff Writer
Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan

Miriam Rubin

Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan

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.


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.


Calories per serving:

159 calories

Dietary restrictions:

Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 10g 16%
  • Carbs 13g 4%
  • Saturated 4g 22%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 6g 12%
  • Cholesterol 16mg 5%
  • Sodium 381mg 16%
  • Calcium 127mg 13%
  • Magnesium 33mg 8%
  • Potassium 455mg 13%
  • Iron 1mg 6%
  • Zinc 1mg 6%
  • Phosphorus 122mg 17%
  • Vitamin A 123µg 14%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 35µg 43%
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