I have mixed feelings about this week’s Food Matters Project recipe. I really want to love it, I did. Fruit crisps are some of my favorite summer desserts, so I thought a savory take on it would be fun.
Here’s the thing though…I don’t really like cooked tomatoes.
Raw? Love them. As a sauce? Great. Baked in the oven as a main ingredient? No, thanks. Something about the softer texture & more concentrated flavor doesn’t work for me. I gave it a shot because I thought a savory take on my beloved fruit crisp topping would change my mind, & as much as I enjoyed that part, it couldn’t. Tom couldn’t get behind the oats. For us, this wasn’t a favorite, but we served it at my Dad’s birthday dinner & everyone else loved it.
So, don’t let us stand in your way. Check out the full recipe at The Giving Table {as well as the rest of the site, it shouldn’t be missed} & other participants takes on the original at The Food Matters Project.
I like your honest opinion about this… Glad it was enjoyed by everyone else though. 🙂