Tomato Crisp Recipes

CHERRY TOMATO CRISP

Cherry Tomato Crisp image

This is a unique and creative way to fix cherry tomatoes as a delicious side dish. I found it in the spring issue of Good Food and can't wait to try it.

Provided by Geema

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 slices sandwich bread
1/4 cup parmesan cheese
2 tablespoons fresh parsley
1 tablespoon olive oil
1 clove garlic, chopped
1 pinch sea salt
fresh pepper
1 1/2 lbs cherry tomatoes, about 5 cups

Steps:

Preheat oven to 400 degrees F.
Put the first 7 ingredients into a food processor bowl.
Pulse until bread is very coarsely chopped, 4-6 times.
Grease an 8 inch square baking dish and arrange the cherry tomatoes in a single layer.
Sprinkle with the bread crumb mixture.
Bake until crust is browned and tomatoes are tender, about 20 minutes.

GREEN TOMATO CRISP

Green Tomato Crisp image

My sister found this in a vegetarian recipe magazine a million years ago. Great way to use up your garden's green tomato overflow and much healthier than the traditional fried green tomatoes.

Provided by Rachel Savage

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 green tomatoes, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
1 lemon, juice of
1 cup light brown sugar
2 cups rolled oats

Steps:

Put chopped tomatoes in lightly oiled baking dish.
Combine remaining ingredients and spread on top.
Bake for 40 minutes at 350 degrees F.

Nutrition Facts : Calories 250.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 61.2, Carbohydrate 45.3, Fiber 3.5, Sugar 29.2, Protein 4.2

CHERRY TOMATO CRISP

Cherry Tomato Crisp image

Categories Bread Sandwich Tomato Bake Cherry

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 garlic clove, chopped
Coarse salt and fresh ground pepper
1 1/2 pounds cherry tomatoes (about 5 cups)

Steps:

Preheat the oven to 400°F. In a food processor, combine the bread, Parmesan cheese, parsley, olive oil, and garlic; season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
In an 8-inch square baking dish, arrange the cherry tomatoes in a single layer; sprinkle with the crumb mixture. Bake until the crust is browned and the tomatoes are tender, 20 to 25 minutes.

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