1 larger tomato, diced
1 cup butter
1/3 cup crushed brown sugar
1 egg yolk
ground black pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C).
Place tomato mixture in a small bowl and stir in butter and crushed sugar. Toss this well and knead on both sides until blended.
Repeat matching with egg yolk and pepper. Transfer onto a 9x17 inch casserole dish. Mash the parsley onto the coated pastry, sprinkle roughly there.
Bake in preheated oven for 40 minutes until the tester in the center of tester comes out clean. At the 40 minute mark, sprinkle with pecans. Bake for another 30 minutes to 1 hour. Adjust this according to individual taste.
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