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- Hey, everybody, Bobby Deen here.
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I've got a great recipe for you.
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Happy Mother's Day, by the way, everybody.
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I've got a great recipe for you today,
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that I think you're really gonna like.
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Really simple, as most of our recipes are.
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We're starting with plum tomatoes.
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Beautiful plum tomatoes cut,
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and they're on a prepared dish,
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which means that I've put some olive oil on the dish,
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that's all that means.
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And I'm gonna combine a few really great ingredients here
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and we'll top our tomatoes with 'em
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and bake 'em in the oven.
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The ingredients are, and you know it's gonna be delicious,
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I dunno if you wanna get in there, Ed.
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Melted butter, a little salt.
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I'm sorry, I said lemon zest, it was garlic.
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There's the lemon zest.
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I'm gonna go ahead and whisk these ingredients together.
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That's a good combination of ingredients right there.
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Brightness is really gonna show up in this recipe.
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And to that, we will add breadcrumbs and pecans.
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We've done this before.
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And I'm just gonna go ahead
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and combine all of these ingredients.
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This recipe is really quick and easy.
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I've got the oven hot at 450, preheated.
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And these ingredients are quick to marry.
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And I should have a spoon here.
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We're gonna put a tablespoon,
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roughly, on top of each tomato.
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This is an interesting recipe to me.
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- [Ed] That smells so good, mixture smells so good.
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- [Bobby] Oh, really?
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Yeah, I got it too, but.
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- [Ed] You can smell that.
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- [Ed] It's garlic heavy.
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- [Bobby] It's wonderful.
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Yeah, it's wonderful.
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This recipe is going to be, I'm interested in this.
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This is the first time I've made it.
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This is from my mom's magazine,
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but I like all of the ingredients,
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so I think it's gonna be a winner.
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- [Production] This will go well
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with your salmon and couscous.
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I wish that I could form these into.
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Let's see, maybe I can, it's kind of loose.
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Every tomato gets a little bit of the topping
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and then we'll come back over with some leftovers.
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And this looks great.
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And all I'm gonna is put this in the oven
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at 450 for about six to eight minutes,
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and they will be ready to enjoy.
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I could have probably done a tighter job
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on the topping, but that's okay.
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Okay, so to the oven.
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So we'll be back in about six to eight minutes.
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Our tomatoes are out of the oven.
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They look and smell so good.
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The garlic is really prominent.
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The only thing they're missing is a little bit of color.
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So I've got some fresh parsley here and some basil.
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Just gonna give this parsley a quick
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chop, chop, chop, chop, chop.
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And Mom is having some friends over this afternoon,
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so I'm gonna save these for Mom and her guests.
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These will be a nice little afternoon
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hors d'oeuvre with their lemonade
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or sweet tea or whatever Mama's gonna serve.
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- [Ed] I think we need a loaf of French bread
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and some steamed mussels.
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- French bread, oh gosh, some steamed mussels.
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That's an inside joke for Ed.
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Little bit of basil on top.
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And you know what I'm gonna do guys?
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I am going to, 'cause it's just begging for it.
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It's just, it's looking right at me going, please,
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please, please, please, please.
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Just a little bit of olive oil.
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This will glide on top.
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That looks very, very good.
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I'm not gonna touch 'em 'cause some people are coming over
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But these make a great hors d'oeuvre, dinner party.
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You could put these at the center of the table
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and have them as a side dish with your chicken
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or with your steak or whatever it is that you're eating.
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So a beautiful roasted lemon pecan tomatoes.
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Plum tomatoes, pecans, breadcrumbs,
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butter, garlic, lemon zest,
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little fresh olive oil, little olive oil,
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and fresh basil and parsley.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
