Roasted Plum Tomatoes with Garlicky Pecan Crumble Recipe
Toasted pecans, fragrant herbs and plenty of garlic top these tender roasted plum tomatoes for an easy summer side dish. This recipe was developed in partnership with the American Pecan Council.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Keyword: nuts, tomatoes
Servings: 6servings
Calories: 216kcal
Author: Jenny McGruther
Ingredients
For the Roasted Tomatoes
12largeplum tomatoes
2tablespoonsextra virgin olive oil
1teaspoonfine sea salt
For the Toasted Pecan Crumble
3garlic cloves
1cup fresh pecan pieces
2tablespoonschopped fresh marjoram
1tablespoonchopped fresh sage
½teaspooncrushed red pepper flakes
1tablespoonextra virgin olive oil
½teaspoonfine sea salt
Instructions
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.