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Roasted Lemon-Pecan Tomatoes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 6-8 minutes

Servings: 6


  • 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


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.

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