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Savory Tomato Crisp

Savory Tomato Crisp

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Living in Northern California we are blessed with summer’s bounty as it continues into October.  We have been enjoying late summer peaches, plums of all sorts, sweet and spicy peppers and tomatoes.  Lots of tomatoes.  One of my favorite side dishes to make during the summer is this one for a Savory Tomato Crisp.


The past couple weeks I have been knee-deep in crisps, from sweet to savory.  It has become my go-to dessert when company comes over as well I have been playing with savory versions.  After all, why can’t a crisp be, well, savory? I like a crisp that showcases the true flavor of the “star” of the dish.  I do not like them over sweet nor do I like them to have added extras such as triple bacon onion jam.  Just simple fresh fruit with a nice crisp topping.

Tomatoes have been absolutely gorgeous this year, and the flavors have been explosive.  What little time has found us around of dining table, there has usually been some sort of tomato dish on it.  Heirlooms are always a favorite with just a drizzle of olive oil and a sprinkling of fresh herbs.  Romas are great chopped up with a garlic, olive oil and tossed with pasta.

Then there is the strawberry tomato, which I have recently discovered, it is a bit smaller than a Roma and bigger than a cherry.  The flavor is outstanding.  I love them simply roasted as a snack or an easy appetizer.  The past couple of weeks I have been playing with them for a new recipe, the savory crisp.  When I first started working on this recipe, I used only cherry tomatoes, which really made the dish gorgeous with all the different colors.  Unfortunately, cherry tomatoes can be a bit acidic as well they tend to really loosen up when roasted or baked, which makes for a “runny” crisp.  For this recipe, I roasted an abundance of strawberry tomatoes and only added a handful of cherry for a little moisture as well as color.  I tried added extras like caramelized onions and shallots, as well as basil and balsamic.  It just didn’t work.  The tomatoes are so rich with flavor, that the only thing needed being a little fresh oregano and salt.  Since we are all about texture-rich food, I added toasted pine-nuts and salty Parmesan cheese, which both complement rich tomato-based dishes.

This crisp is really lovely served on its own as a vegetarian dish, as well it makes a great side dish as it compliments roasted meats and fish.  We tried it out on some friends over the weekend and served it with grilled sausages;  the crisp was gone before the meaty sausages!

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Yield: 6 - 8 servings

Savory Tomato Crisp

Savory Tomato Crisp

Took the idea of a summer fruit crisp and made it savory using fresh tomatoes and a crispy cheesy topping.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • Crisp
  • 2 pounds strawberry tomatoes, washed, dried and cut in half
  • 1-pint cherry tomatoes
  • a drizzle of olive oil
  • maldon salt
  • 3 tablespoons fresh oregano, minced
  • Topping
  • 1 cup ap flour
  • 1 tablespoon of sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 egg
  • 1/2 cup toasted pine nuts
  • 1/2 cup shaved or grated parmesan cheese
  • 6 oz unsalted butter



    Preheat the oven to 325.

    Scatter the tomato halves over a baking sheet, drizzle with some olive oil.

    Sprinkle with a little Maldon salt.

    Slide into the oven and roast for 45 minutes, stirring occasionally.

    Add the cherry tomatoes, stir and roast for another 15 minutes.

    Remove from the oven and scoop the roasted tomatoes into a baking dish.

    Sprinkle the oregano over the top.

    Set aside.

    Topping and Baking:

    Raise the heat of the oven to 375.

    In a mixing bowl add the dry ingredients for the topping.

    Lightly whisk the egg, just until beaten, add to the dry ingredients.

    Using a fork, stir the mixture, until crumbly.

    Add half of the melted butter. Continue to stir with the fork until very crumbly.

    Add the pine-nuts and cheese, stir.

    Scatter over the top of the roasted tomatoes.

    Drizzle the remaining melted butter over the top.

    Place on a baking sheet and slide into the oven.

    Bake for 35 - 40 minutes, until bubbly and golden brown.




If you cannot find strawberry tomatoes, use more cherry or a mixture of dry farmed, roma, or plum!

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.




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Sunday 4th of August 2013

I'm unfamiliar with Strawberry Tomatoes, bigger than cherry? Like a grape tomato? A small plum?

Thanks, Karen


Sunday 4th of August 2013

Karen, they are bigger then a cherry and smaller then a roma. It was the first time I had seen them, and so far this year they haven't appeared at the market. I have used dry farmed with a mixture of cherry and it worked out lovely.

Jessica @ Portuguese Girl Cooks

Wednesday 26th of September 2012

mmm, this tomato crisp is absolutely gorgeous. I don't even like tomatoes and I want to dive right in! Gorgeous photos :)

Denise Woodward

Thursday 27th of September 2012

Thanks Jessica. It was a great twist on a normally sweet dish. Love making savory crisps. Hope you will try it out even though you are not a big tomato fan. ~ Denise

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