Tomato Crisp

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. 

:)

ENJOY!

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. 

Serves 4. 

Logan Rating: **