Savory Tomato Crisp - Mark Bittman

Savory Tomato Crisp  -  I Heart Cooking Clubs     Potluck

I am a big Mark Bittman fan. He makes so much sense. He leaves a recipe open to interpretation so if you don't have one ingredient, he lets you know what else you can use and still get a top notch dish.

His book, Food Matters, is a gem. The recipes are interesting and calls for some unusual combinations that work. The variety is fantastic and in his usual manner, he clarifies for the reader.

There used to be a group that cooked from Mark Bittman. I wish it still existed. This is one chef that is fun and easy to cook from. Check out his videos online. I am using Mark as my Potluck choice for this month.

The idea of a tomato crisp is quite appealing but this one called for too much topping and while I would make it again, I would cut the topping in half.

Savory Tomato Crisp  ----   From The Food Matters Cookbook by Mark Bittman (p. 423) (adapted slightly to make gluten-free)

Ingredients:

3 tablespoons olive oil,                                                                                         

3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges

1 tablespoon cornstarch

Salt and black pepper to taste

1 cup bread crumbs, gluten-free (I used potato chip crumbs)

1 cup rolled oats - gluten-free

1/2 chopped  walnuts

1 tablespoon minced garlic

1/2 cup grated Parmesan 

1 tablespoon melted butter

Method:


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.