Roasted Lemon-Pecan Tomatoes
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 6-8 minutes
Servings: 6
Ingredients
- 6 plum tomatoes, halved
- 3 tablespoons butter, melted
- 1 small clove garlic, minced
- 1 teaspoon lemon zest, plus more for sprinkling
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ cup panko (Japanese bread crumbs)
- ⅓ cup chopped pecans
- chopped chives, for garnish
Directions
Preheat oven to 450°F. Lightly spray a baking sheet with cooking spray.
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.
Bake until golden brown and heated through, 6 to 8 minutes. Garnish with chives, if desired.