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The Food Matters Project: Savory Tomato Crisp

My heart belongs to tomatoes. I love them raw, drizzled with good olive oil, burst in a fresh sauce for pasta, or pureed in a roasted soup with grilled cheese for dunking. So you can imagine my excitement a few days ago when I stopped by the farmer's market to pick up local, organic tomatoes for this recipe.

Today's dish lends itself to improvisation, especially when it comes to the topping. And I suppose this is the right forum to admit that, even though I posted the original recipe below, I made a few modifications myself. I just couldn't resist! I had a handful of toasted pine nuts from earlier in the day, so I added them, as well as more olive oil instead of melted butter, which I conveniently forgot because it was an extra step and extra bowl.

The warm tomatoes make the perfect vegetarian main course for a light spring dinner. I served mine with a salad of roasted asparagus, torn prosciutto, and a bright rose.


From The Food Matters Cookbook by Mark Bittman (p. 423)

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
1 cup bread crumbs, preferably whole grain and homemade
1 cup rolled oats
1/2 chopped pecans or walnuts
1 tablespoon minced garlic
1/2 cup grated Parmesan or crumbled feta or blue cheese
1 tablespoon melted butter

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

2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently and let the mixture sit. In another bowl, combine the bread crumbs, pecans, garlic, cheese, 3 tablespoons oil, and butter, sprinkle with salt and pepper, and stir until thoroughly mixed.

3. 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.

Reader Comments (11)

Nicole, thanks for hosting. your tomato crisp looks great!

Thanks for a great recipe choice Nicole! This dish was enjoyed at our dining table. :) I love your food combinations for these savory tomatoes.

June 3, 2012 | Unregistered CommenterMargarita

Your crisp looks lovely! Can't wait til we get some big fat heirloom tomatoes at the market so I can make it!

June 4, 2012 | Unregistered CommenterErin

Your menu sounds perfect. :)

I love tomatoes as well. These photos are dreamy :)

June 4, 2012 | Unregistered Commenteradrienne

thanks for a great pick. This was delicious! Beautiful photos of your crisp.

June 4, 2012 | Unregistered CommenterKeelyMarie

I need to give this recipe another try because I really love the idea of it, and your pictures make it look beautiful, too.

June 5, 2012 | Unregistered CommenterLena

Sorry I was late to the party. But I LOVED this dish, Nicole, thank for picking it. http://culinary-adventures-with-cam.blogspot.com/2012/06/food-matters-project-tomato-goat-cheese.html

June 5, 2012 | Unregistered CommenterCulinary Camilla

This was a great recipe to choose, and I like your additions. Although I made something different, I will have to try this when tomatoes are in season here in DC!

June 5, 2012 | Unregistered CommenterEvi

I loved the challenge but since my husband is the biggest tomato hater ever, I just had to alter the recipe lol

June 5, 2012 | Unregistered CommenterJen

Your tomato crisp looks and sounds incredible, Nicole! I was out of town last week and bummed I didn't get a chance to make this crisp. Here's to hoping I can try to make my own before the weather gets too hot to turn on the oven!

June 7, 2012 | Unregistered CommenterCookie and Kate

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