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.

Ingredients

  • medium-sized, firm-but-ripe tomatoes, such as Arkansas Traveler or Rutgers, or large Roma tomatoes, halved crosswise
  • 3/4  Teaspoons  kosher salt
  • 1/4  Teaspoon  freshly ground black pepper
  • 3  Tablespoons  unsalted butter
  • 1/2  Cup  chopped scallions
  • large clove garlic, minced
  • 1 1/2  Cup  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.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
43mg
14%
Carbohydrate, by difference
5g
4%
Protein
14g
30%
Vitamin A, RAE
49µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
121mg
12%
Choline, total
45mg
11%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
209mg
30%
Selenium, Se
18µg
33%
Sodium, Na
438mg
29%
Water
43g
2%
Zinc, Zn
2mg
25%

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.