Gently toasted pecans and fragrant herbs top roasted plum tomatoes for an unforgettable summer side dish. Pecans offer a sweet, buttery flavor that marries beautifully with the acidic, syrupy notes of roasted tomatoes. You can serve it on its own, with roasted or grilled meats, or over whipped ricotta cheese.
Pecans are distinctly American food – the only major tree nut that’s indigenous to North America. And they pair beautifully with sweet foods, which is why you’ll find them in recipes like Maple Pecan Pie, Sprouted Einkorn Muffins or sugary pralines.
But there’s a catch. If you only eat pecans as sweets, you’re missing out. That’s because they provide the perfect touch of delicately sweet crunch to balance savory foods, too.
It’s here, partnered with tender roasted plum tomatoes touched by the faintest hint of caramelization, that they really come together. Their sweet, creamy notes find balance in fragrant chopped garlic, marjoram, and sage. And that makes them an excellent, savory topping that works well in place of bread crumbs and cheese.
Tips for Making this Recipe
There’s no fancy equipment and no complicated instructions. Instead, you’ll only need about 10 minutes of active time in the kitchen, a sharp knife, a spoon, a skillet, and a baking sheet. But there are a few things you might want to keep in mind.
- Scoop out the tomato seeds and jelly. Your tomatoes will roast faster and hold their form better. And you’ll need a place to nestle all that garlicky pecan goodness.
- Handle the tomatoes gently. They’ll be very tender when they’re finished roasting, and you want them to cup the toasted pecans, so handle them carefully with a spoon when you lift them from the baking sheet to your serving dish.
- Switch up the herbs. Instead of marjoram and sage, you could also use rosemary, savory or tarragon, too.
- Toasting the pecans gives them flavor. But you’ll want to watch the pan carefully, so you don’t scorch them.
- Use fresh pecan pieces. They’re less expensive and will save you time since they’re already chopped.
Roasted Plum Tomatoes with Garlicky Pecan Crumble Recipe
For the Roasted Tomatoes
- 12 large plum tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
For the Toasted Pecan Crumble
- 3 garlic cloves
- 1 cup fresh pecan pieces
- 2 tablespoons chopped fresh marjoram
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon crushed red pepper
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- Heat the oven to 425 F, and line a baking sheet with parchment paper.
- Slice the plum tomatoes in half lengthwise, and then scoop out their seeds and jelly. Set the tomatoes cut-side up on the baking sheet. Drizzle them with 2 tablespoons extra virgin olive oil, and then sprinkle them with sea salt.
- Roast the tomatoes for 30 minutes.
- While you roast the tomatoes, prepare the pecan crumble. Toss the garlic, pecan pieces, marjoram and sage into a bowl with crushed red pepper and sea salt. Stir well.
- Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Stir in the pecan, garlic and herb mixture. Cook the pecans until they release a warm, toasty aroma – about 4 minutes. Stir them constantly to prevent scorching.
- When the tomatoes are done, remove the baking sheet from the oven and top each tomato with a spoonful of toasted pecans. Turn down the oven to 375, and return the tomatoes to the oven. Continue baking a further 15 minutes. Serve warm, garnished with additional herbs if you like.