Fresh Tomato Scallop

This is a fast summer side that showcases ripe tomatoes under a savory crumb topping, all done in the microwave in under 15 minutes. Thick tomato slices get a splash of Worcestershire sauce, then a quick zap before the Parmesan bread crumb and pecan topping goes on.

The topping comes together in a glass measuring cup: scallions softened in butter, then tossed with fine bread crumbs, grated Parmesan, and toasted pecans. It’s the kind of crunchy, savory cap that makes plain tomato slices feel like a proper dish.

Adding the crumb topping after the tomatoes are already heated keeps it from getting soggy. The final 30-60 seconds just warms the crumbs through without steaming them into mush. This only works with peak-season tomatoes that taste like something on their own; off-season supermarket tomatoes won’t carry the dish.

Kitchen Tips

• Slice tomatoes a full ½ inch thick so they hold their shape and don’t turn to sauce in the microwave
• Toast the pecans before adding them to the crumbs; raw pecans taste flat and won’t add the crunch you want
• Wax paper is the right cover here, not plastic wrap; it lets steam escape so the tomatoes don’t get waterlogged
• This also works in a conventional oven at 375°F (190°C) for about 15 minutes if you prefer crispy crumbs

Variations

• Italian herb: Add ½ teaspoon dried Italian seasoning to the crumb mixture
• Blue cheese: Replace the Parmesan with crumbled blue cheese for a sharper, bolder topping
• Panko upgrade: Swap fine bread crumbs for panko for an even crunchier texture