My favorite season of the year is almost here: Tomato Season. I'm talking caprese, gazpacho, BLTs, cobblers, and salsa. Soon, the local farmers markets all over Madison will be full of colorful, juicy tomatoes. It's bittersweet because it means that summer is slipping away, but it reminds me to savor the simple, sweet, and salty delicacies of August.
This recipe is vegan and gluten-free on its own. It also pairs well with ricotta cheese, chicken, and toast.
Ingredients
For the Roasted Tomatoes
- 12 large plum tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
For the Pecan Crumble
- 1 cup Fortune Favors The Everything, roughly chopped
- 2 tablespoons chopped fresh marjoram
- 1 tablespoon chopped fresh sage
- ½ teaspoon crushed red pepper
- ½ teaspoon fine sea salt
Instructions
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Preheat oven to 425 F and line a baking sheet with parchment paper.
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Slice the plum tomatoes in half lengthwise, and then scoop out their seeds and jelly (strain and save for a vinaigrette!)
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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.
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Roast the tomatoes for 30 minutes.
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While you roast the tomatoes, prepare the pecan crumble. Toss The Everything, marjoram, and sage into a bowl with crushed red pepper and sea salt. Stir well.
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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 for 15 minutes.
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Serve warm, garnished with additional herbs if you like.
Recipe adapted from Nourished Kitchen. Photo by Nourished Kitchen.
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