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Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan

SIDES & SALADS

tomato-baked
YIELD

Makes 8 side-dish servings

INGREDIENTS

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

PREPARATION & METHOD

Preheat the oven to 425°.

Arrange the tomatoes cut-side up in a baking dish just large enough to hold them. Mix 1⁄2 teaspoon of the salt and the pepper in a cup; sprinkle over the tomatoes.

Melt the butter in a medium 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 bread crumbs and cook, stirring, until lightly golden and crisp, 3-5 minutes.

Scrape into a medium bowl. Mix in the Parmesan, pecans, and remaining 1⁄4 teaspoon 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.

MORE INFO

From Tomatoes: a Savor the SouthTM cookbook by Miriam Rubin.

Copyright © 2013 by Miriam Rubin.

Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Each little cookbook in the Savor the SouthTM cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, and tomatoes, each Savor the SouthTM cookbook will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine.

Written by well-known cooks and food lovers, every book brims with personality, the informative and often surprising culinary and natural history of Southern foodways, and a treasure of some fifty recipes from delicious Southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all.


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