I lucked out and got these beautiful organic heirloom cherry tomatoes on sale!
I got 4 boxes for $4. After a couple of days with cherry tomatoes on everything I decided to make a side dish with them. Of course I am much better known for my sweet crisps, my Apple Cranberry Pecan Crisp was a brunch favorite for a decade, so why not try a savory crisp.
Panko are Japanese style breadcrumbs that stay crunchy, so these are perfect as a topping for my savory crisp.
I love the combination of tomato and thyme. It always reminds me of my Mother’s Ratatouille. This crisp was so good everything was devoured by two munchkins and me.
Avec Amour, Victoria & Alexander
Heirloom Cherry Tomato and Thyme Crisp
Yield – 4 Servings
1 Large Onion
2 Tablespoons Olive Oil
2 Pints Cherry Tomatoes
2 teaspoons Fresh Thyme
1/4 teaspoon Kosher Salt
3/4 Cup Panko Bread Crumbs
1. Pre-heat oven to 375 degrees. Slice onion in half, then slice thinly,
in a skillet heat 1 tablespoon of olive oil, sautée onions until golden brown.
2. Use a 6 Cup 8” x 6” x 2” baking dish add 1 pint tomatoes,
layer in onions next,
sprinkle with 1 tablespoon olive oil, 1 teaspoon thyme and salt,
add 1 pint tomatoes,
top with panko, sprinkle on 1 teaspoon of thyme,
bake for 40 minutes until golden brown around edges. Serve and enjoy!
- 1 Large Onion
- 2 Tablespoons Olive Oil
- 2 Pints Cherry Tomatoes
- 2 teaspoons Fresh Thyme
- 1/4 teaspoon Kosher Salt
- 3/4 Cup Panko Bread Crumbs