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.

8
Servings
185
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 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
  • 1 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
7g
10%
Saturated Fat
3g
13%
Cholesterol
36mg
12%
Carbohydrate, by difference
21g
16%
Protein
10g
22%
Vitamin A, RAE
20µg
3%
Vitamin B-12
1µg
42%
Calcium, Ca
241mg
24%
Choline, total
3mg
1%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
2mg
14%
Phosphorus, P
198mg
28%
Selenium, Se
10µg
18%
Sodium, Na
746mg
50%
Water
36g
1%
Zinc, Zn
2mg
25%

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Rum Cooking Tip

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