Roasted Lemon-Pecan Tomatoes

Roasted Lemon-Pecan Tomatoes

These tasty Roasted Lemon-Pecan Tomatoes pack a lot of flavor from butter, garlic, chives, and panko crumbs.

Roasted Lemon-Pecan Tomatoes
 
Makes 6 servings
Ingredients
  • 6 plum tomatoes, halved
  • 3 tablespoons butter, melted
  • 1 small clove garlic, minced
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon ground black pepper
  • ½ cup panko (Japanese bread crumbs)
  • ⅓ cup chopped pecans
  • Garnish: chopped chives
Instructions
  1. Preheat oven to 450°. Lightly spray a baking sheet with cooking spray.
  2. Arrange tomato halves, cut side up, on prepared pan. In a medium bowl, stir togther melted butter, garlic, lemon zest, salt, and pepper; stir in bread crumbs and pecans. Top tomatoes with 1 tablespoon crumb mixture, and sprinkle with salt.
  3. Bake until golden brown and heated through, 6 to 8 minutes. Garnish with chives, if desired.

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!