Tomato Crisp

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
For this tomato crisp, you can either cut the tomatoes into wedges or into slices. The wedges will give you a heartier bite of tomato when eating, and the slices can a be a pretty presentation. 


  • 2 pounds ripe Tomatoes , cut into wedges or sliced
  • 1 Tablespoon Cornstarch
  • Kosher Salt or Sea Salt
  • fresh cracked Black Pepper , to taste
  • 3/4 cup Flour
  • 1/4 cup freshly grated parmigiano reggiano
  • 2 Tablespoons finely minced Italian Parsley
  • 2 teaspoons fresh thyme leaves , optional
  • 1 Tablespoon minced or crushed Garlic
  • 1 Tablespoon packed Brown Sugar
  • 1 teaspoon Kosher Salt or Sea Salt
  • 1/2 cup cold unsalted Butter , cut into ½-inch pieces (1 stick)
  • ½ cup old-fashioned Oats


  1. Preheat the oven to 375°F (190° C). Butter a 2-quart baking dish.
  2. Put the cut tomatoes into the prepared baking dish. Toss with the cornstarch and season lightly with salt and pepper.
  3. Combine the flour, cheese, parsley, optional thyme leaves, garlic, brown sugar and teaspoon of salt in a medium bowl. Mix together well.

  4. Pinch the butter into the flour mixture until it resembles coarse sand (or cut it into the flour mix with a pastry cutter). Work in the oats with your fingers until evenly distributed.
  5. Spread the crisp topping over the tomatoes. Bake for 45 minutes or until the topping is golden brown. Serve warm or at room temperature.

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