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 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 and makes a great side dish. For a heartier meal, pair it with ricotta cheese, chicken, and/or toast.
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 basil
- ½ teaspoon crushed red pepper
- ½ teaspoon fine sea salt
Preheat 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 (strain and save for a vinaigrette!)
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 30-45 minutes.
While you roast the tomatoes, prepare the pecan crumble. Toss The Everything and basil into a bowl with crushed red pepper and sea salt. Stir well.
When the tomatoes are done, remove the baking sheet from the oven and let cool for a few minutes. Then top each tomato with a spoonful of pecan crumble.
Serve warm and garnish with additional basil if you like.