I pretty much love anything pecan crusted. Maybe it’s the fact that I am from Texas and the pecan tree is our state tree or just the unique nutty flavor, either way if I see “pecan crusted” on a menu I will probably love it.
So when I harvested a bunch of beefsteak tomatoes, I thought I would experiment with pecan-crusting them. And I wasn’t disappointed.
This recipe is pretty simple and is great as a side dish or an appetizer. This past week I served some with organic mac and cheese and it was delicious. I definitely recommend giving this recipe a shot with those tomatoes you harvest this fall! Enjoy!
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