Above you are looking at a tomato crisp.
I messed up, however, and when I was mixing the bread crumb mixture I blended it instead of pulsing it.
Therefor creating bread crumbs instead of a crisp mixture. OOOOPS.
It was still pretty tasty.
Next time I would quarter the tomatoes, only because we are not HUGE tomato people in this house and whole tomatoes with not much else was a little much for us.
I would say if you are person that grabs a tomato and eats it like an apple, you would like this dish.
If you are a person that picks around tomatoes in a salad, you will probably not like this dish.
The large fuzzy blob in the background is a easy roasted chicken.
And to illustrate the ease of this dish, I decided to let Logan cook it.
He did a fantastic job.
So now he can add this chicken to his repertoire of recipes, which previously consisted of noodles, sandwiches, "mac n cheese" and cheese quesadillas.
Easy Roasted Chicken
1 whole chicken, rinsed and patted dry
2 T butter at room temp
salt and pepper
Preheat oven to 425. Tie the chicken legs together with kitchen twine (tuck the wings under the chicken, if desired, for a neater presentation). Place the chicken on a rack in a roasting pan or on a rimmed baking sheet.
Rub the chicken all over with the butter; season with 1 tsp salt and 1/2 tsp pepper. Roast until an instant read thermometer registers 160 when inserted in the thickest part of a thigh (making sure its not touching a bone), 45-50 min. Serve or let cool before refrigerating up to 3 days, covered.
Cherry Tomato Crisp
2 slices white sandwich bread (I used wheat)
1/4 cup grated Parmesan cheese
2 T fresh parsley leaves
1 T olive oil
1 garlic clove, chopped
salt and pepper
1 1/2 pounds cherry tomatoes (about 5 cups)
Preheat oven to 400. In a food processor, combine the bread, Parmesan, parsley, olive oil, and garlic; season with S&P. PULSE!!!! until bread is very coarsely chopped, 4-6 times.
(way too pulverized..dangit)
In an 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, 20-25 min.
Logan Rating: **