• 1 pkg PC Balancia Mid-Size Tomatoes on the Vine
• ¼ cup PC Canola & Olive Oil Blend
• 1 tbsp fresh lemon juice
• 1 large clove garlic, chopped
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 3 tbsp shelled PC
• Unsalted California Pistachios, toasted and chopped
• 1 tsp PC Fennel Seeds, toasted and chopped
• Fresh mint and grated lemon zest, for garnish

Step 1

Preheat oven to 450°F (230°C)

Step 2

Remove tomatoes from vine; cut in half. Toss with oil, lemon juice, garlic, salt, and pepper.

Step 3

Arrange cut side up in shallow ovenproof dish; pour oil mixture over. Bake in top third of oven until tender, 25 to 30 min.

Step 4

Sprinkle with pistachios, fennel, mint, and lemon zest.