This recipe I first tried with my friend and the recipe creator, Ross Sveback. Ross is a life-style expert that has wonderful recipes on his website www.kon-tent.com. The tomato crisp recipe compliments homemade macaroni and cheese, pasta, chicken or even a simple Caesar salad. I tested the recipe as a half recipe and it worked just as well as a full recipe. One other tip: Because you need red wine, it is a must that you enjoy a glass while you make it, the bottle is already open, right. Enjoy!!
Thank you Ross!!!
As written on www.kon-tent.com
Filling:
36 oz cherry tomatoes, halved
5 garlic cloves, minced
1 tbsp. capers, rinsed, drained and chopped
2 tbsp. pepperoncini, minced
2 tbsp. honey
2 tsp. dried basil
3/4 cup red wine
Combine all ingredients in a medium pot over medium heat, stirring occasionally. Bring to boil and reduce heat to simmer - allow to simmer for 40 minutes. While mixture is simmering, make crisp topping.
Crisp Topping:
1/2 cup bread crumbs or panko
1/2 cup rolled oats
1 1/2 tbsp. flour
1/2 cup grated Parmesan
1 1/2 tsp. dried oregano
1 tsp. dried sage
1/2 tsp. salt
4 tbsp. unsalted butter, cold and cubed
Combine all ingredients in bowl and using your hands, work butter into the dry ingredients to create a crumbly mixture. Set back into refrigerator.
Preheat oven to 350 degrees and pour filling into a pie dish, then sprinkle with topping. Bake until the topping is golden brown and bubbling - 15-20 minutes depending on your oven.
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