Tomato Crisp

Earlier this summer I happened upon a grow box full of basil, thyme, parsley, arugula and a solitary tomato plant.  Its previous home in lab left a bit to be desired and I didn't expect too much when I brought it to my apartment.

Little did I know...

that all it needed was to be outside!  It has been going gangbusters since, the arugula flourished, and the basil and thyme have continued to be strong producers.  The tomato plant has now survived two moves and I have my mom was nice enough to jerry-rig some supports for the towering plant.

This dish has been on my mind since last summer, and I knew that once I had enough of my tomatoes I was going to make it!!  A week's worth of collecting tomatoes from the plant, plus some golden cherry tomatoes from the farmers market for a little variety, and you've got yourself a winning side dish folks.

Tomato Crisp
adapted from Joanne & Martha
serves 6

While the tomatoes are definitely a little sweet, the acidity of the grape tomatoes here helps keep in on the savory side.  The parmesan and olive oil in the crisp topping help add a savory note as well.

For the filling:
1T extra virgin olive oil
1T unsalted butter
2 small yellow onions (I used 1 yellow & 1 sweet), thinly sliced
4 cloves garlic, minced
1t chopped fresh thyme
2 1/4lb cherry tomatoes
2 1/4T white whole wheat flour (or AP)
1/4t red pepper flakes
1t kosher salt
freshly ground black pepper

For the crisp topping:
3/4c whole wheat panko breadcrumbs (could use fresh)
3/4c rolled oats
1/4c chopped walnuts (or any other nut)
1/4-1/2c finely grated Parmesan or Grana Padano
salt and freshly ground pepper to taste.
1T melted butter
2T extra virgin olive oil

In a large skillet over medium heat, add the olive oil and butter.  Once melted, add the onions and stir to coat.  After cooking 2-3min, lower the heat to medium-low and continue to cook, stirring occasionally, until the onions are nicely caramelized.  Add in the garlic and thyme and cook until another minute or two, until fragrant.  Remove from the heat and set aside.

Preheat the oven to 375 and spray a 9" square baking pan with cooking spray.

In a large bowl, toss the tomatoes with the flour, spices and cooled caramelized onions.  Pour into the prepared baking dish.

In a smaller bowl, combine the breadcrumbs, oats, walnuts and cheese.  Add a dash of salt (kept it light-handed due to the cheese) and a few grinds of black pepper and mix well.  Pour in melted butter and olive oil and mix until well combined.  If the mixture looks too dry, add a little more olive oil.  Sprinkle the topping mixture on top of the tomatoes and bake in a preheated oven for 45-50min, until it is nice and bubbly and the topping has started to brown.  Serve warm or room temperature.

Seriously, don't you want to dig right in?