Savory Tomato Crisp ::: The Food Matters Project


You know you have become more domestic than usual when late Sunday rolls around, you need to cook for this weeks Food Matters Project hosted by Nicole at The Giving Table, and you just happen to have everything needed for the recipe at home already. Love it!

This Savory Tomato Crisp is a really simple recipe that would be a perfect (and impressive!) side dish to bring  to any of your summer BBQ’s or parties.

I’ve never made anything like it before, but I can just imagine the possibilities. {Any type of dry or crumbly cheese in the topping and even mixing in more veggies with the tomatoes like squash or zucchini.} You will find many creative licenses taken if you pop on over to the Food Matter’s Project’s page.

I stuck mostly true to the recipe using parmesan and lots of garlic. I was too curious to see how it would turn out! This is one recipe we will absolutely make again. It was devoured quickly.

Savory Tomato Crisp

Recipe slightly adapted from The Food Matters Cookbook by Mark Bittman (p. 423) and hosted this week at The Giving Table

  • 3 tablespoons olive oil, plus more for greasing
  • 3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges
  • 1 tablespoon cornstarch
  • Salt and black pepper, to taste
  • 1 tablespoon garlic powder
  • 1 cup bread crumbs, preferably whole grain and homemade
  • 1 cup rolled oats
  • 1/2 chopped pecans or walnuts {I used walnuts}
  • 1 tablespoon minced garlic
  • 1/2 cup grated Parmesan or crumbled feta or blue cheese {I used parmesan}
  • 1 tablespoon melted butter

Grease an 8 or 9-inch square or round baking dish or a deep pie plate with oil; heat the oven to 375 degrees F.

Put the tomato wedges in a large bowl and sprinkle with the cornstarch, garlic powder, and some salt and pepper. Toss gently and let the mixture sit.

In another bowl, combine the bread crumbs, pecans, minced garlic, cheese, 3 tablespoons oil, butter, sprinkle with salt and pepper, and mix thoroughly with you hands.

Toss the tomato mixture again and transfer it to the prepared baking dish. Sprinkle with the bread crumb topping. Bake until the crisp is as dark as you like on top and bubbly underneath, 45 to 55 minutes. Let cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.

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::: keelymarie :::

7 Replies to “Savory Tomato Crisp ::: The Food Matters Project”

  1. I stayed pretty close to the recipe too but had to do some modifications because I did not have a lot of tomatoes. The real version will have to wait until summer fully comes and tose delicious, sweet juicy tomatoes come.

  2. Hey Keely! This sounds awesome! I thought I knew how to make anything and everything with tomatoes… apparently not! lol. I’m going to try this… will report back 🙂

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