The month of May I was traveling, a lot. And while traveling I tend to try to make healthy choices, but I don't hold back. Why would you? Beer battered Hogfish? Sure! Another glass of wine? Of course! So in between trips I tend to detox - sauted veggies for dinner, lots of smoothies, and I go easy on carbs and meat. But even after a jam packed weekend away, I had to try out this tomato recipe from The Food Matters Project.
I love tomatoes! Do you? Awesome, we're in for a good summer then. In the past year I have discovered several new farmers markets that were under my nose that I hadn't yet been to. I think tomatoes are one of the friendliest, easiest summer vegetables to find locally, and cook with. Hands down.
This is a recipe that can be modified throughout your entire summer. This recipe would also be great to serve guests as a summer side dish with bbq. The ripe red tomatoes are sliced into wedges and topped with fresh mozzarella, parmesan, bread crumbs, rolled oats and garlic. Fragrant fresh basil really ties the whole dish together!
I waited till today to make this week's recipe so I could visit the farmers market and get some local yummy ripe tomatoes! This week Nicole of The Giving Table hosted Mark Bittman's Savory Tomato Crisp.
Ingredients
3 lbs ripe tomatoes, cut into wedges (preferably local)
3 tbsp extra virgin olive oil
1 tbsp cornstarch
1 cup bread crumbs (preferably whole grain and homemade w/ a food processor)
1/2 cup rolled oats
1/2 cup chopped walnuts
1 tbsp minced garlic
1/4 cup grated Parmesan, plus a little more for topping
4 oz fresh mozzarella, cubed
2 tbsp fresh basil, chopped, plus a few leaves for garnish
Salt and black pepper
Method
Preheat oven to 375 degrees. Spray a deep pie dish or round baking dish with non-stick cooking spray or extra virgin olive oil (use a misto!)
In a large bowl, place the tomato wedges and sprinkle with the cornstarch, and salt and pepper. Toss gently and let the mixture sit. In another bowl, combine the bread crumbs, oats, walnuts, garlic, parmesan cheese, mozzarella cheese, 3 tablespoons and olive oil. Season with sea salt and freshly cracked pepper. Stir until thoroughly mixed.
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, 40 to 45 minutes. Let cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.
Enjoy!
