June 4th, 2012

If you haven’t heard of the Food Matters Project yet, it’s a collaboration among food bloggers to cook a recipe from Mark Bittman’s Food Matters Cookbook each week. As a proponent of eating more plant products and fewer processed foods, I decided to contribute to the project. But when I heard this week’s recipe was savory tomato crisp, I wasn’t sure what I was getting myself into. I’m most familiar with dessert fruit crisps, but since tomatoes are botanically considered fruits, the recipe should still work…right?

You’re probably thinking (as I did) that this has got to be one of the blandest recipes ever. And to all you tomato haters out there, I’m sure you’re cringing at the thought of a savory tomato crisp in your mouths. But I won’t be criticizing Mr. Bittman’s choice of ingredients for this recipe. No way! In fact, Mr. Bittman teaches us a valuable culinary lesson with his tomato crisp: simple is not necessarily boring. Pay attention, my tomato-hating friends, as this recipe may just convert you! Check out my recommendations for altering the recipe as a side dish that will complement any meal you’re serving.

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