Tomato Crisp

Tomato Crisp

Tomato Crisp


Power Foods

Power Foods

Just a quick announcement: a new group has formed, and each Friday, beginning Friday June 15th, we will blog a recipe from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from Martha Stewart and the editors of Whole Living Magazine (Dec 28, 2010). Blog about your own recipe, or choose one from the book. If you are interested, contact me at Mireya(at) Join us for the fun!


O.K. I admit it. Sometimes I just want a quick and easy meal. Yesterday I was out all morning shopping for a suitcase for our upcoming trip to Spain. The old case had a serious limp from missing a wheel, the zippers were broken, and the pull handle no longer pulled. So after shopping all morning for a new case and other items, I wanted an uncomplicated dinner. When the last store that you’re at is Costco, what could be less complicated than buying one of their roast chickens? To accompany the chicken I made Mark Bittman’s tomato crisp from his book The Food Matters Cookbook. It only took about 20 minutes to throw together, and then I was able to sit down and relax while it baked in the oven for about 50 minutes. I wasn’t in the mood to experiment this week as I often do with the recipes that come up for the project, so I followed the recipe fairly closely, just using less oats, tomato, and omitting the butter. The crisp makes a perfect companion for roasted fowl, and meats.

This week for The Food Matters Project, Nicole at the Giving Table is the host where she will post original recipe.


Bake Time: 50 minutes

Prep Time: 20 to 25 minutes

Servings: 6-8 servings



3 tablespoons olive oil, plus more for greasing the pan

2 pounds ripe tomatoes (6 to 7 medium-large) cored and cut into wedges

1 tablespoons cornstarch

Salt and black pepper

1 cup bread crumbs, preferably whole grain and whole made

1/2 cup rolled oats

½ cup chopped pecans or walnuts

1 tablespoon minced garlic

½ teaspoon dry oregano, or 2 teaspoons fresh

¼ cup crumbled feta


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

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, oats, pecans, garlic, oregano, cheese, 3 tablespoons oil, 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 the crisp is as dark as you like on top and bubbly underneath, 45 to 55 minutes. Let it cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.

This recipe is also posted at Frugal Food Thursday and Foodie Friday.