This week on The Food Matters Project Nicole from The Giving Table chose Mark Bittman’s Tomato Crisp – a fabulous recipe, especially if you have tomatoes that are a tad over their prime. Fresh, juicy tomatoes are topped with a crunchy, nutty, garlicky mixture – delicious.
First you cut your tomatoes into wedges, remove the seeds and core, and toss with some cornstarch (to remove moisture, I used flour since that’s all I had) and salt and pepper.
In a separate bowl mix together nuts (recipe called for pecans, I used almonds), bread crumbs, garlic, olive oil, butter, s & p.
I also added some freshly chopped basil.
Add the tomatoes to an oven proof dish, top with the breadcrumb mixture, and pop into a 375 degree oven for 50 minutes.