This week, our office celebrated 10 years of the annual Tomato Taste Panel. Each year, participants get to sample multiple varieties of tomatoes, including some heirlooms.  Not only is tasting a must at this event, but many participants get ideas for tomatoes they want to grow.

While sampling tomatoes raw off toothpicks is one way to eat them, many of us enjoy tomatoes combined with other ingredients too. A fun opportunity of the taste panel is sampling of recipes. This year, one unusual recipe made an appearance: Green Tomato Crisp.

If you think tomatoes and dessert do not mix, you will be pleasantly surprised.  Let us know what you think!  (It is adult- and kid-approved.)

Green Tomato Crisp (serves 9)

Any variety of green (unripe) tomato will work in this recipe. About 4 medium tomatoes will give you 4 cups chopped. For a variation, add nuts to the crumb topping.

Filling
4 cups chopped green tomatoes
3/4 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
2 Tbsp apple cider vinegar
3 Tbsp all-purpose flour or whole-wheat flour

Crumb Topping
1/4 cup all-purpose flour or whole-wheat flour
1/4 cup old-fashioned rolled or quick oats
1/4 cup packed brown sugar
3 Tbsp cooking oil

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl, stirring to coat all tomato pieces. Spread into a greased 9x9-inch baking dish.
3. Combine flour, oats, and brown sugar in a medium bowl. Drizzle oil over flour mixture and toss until crumbly. Sprinkle over filling.
4. Bake uncovered 30-45 minutes or until filling is bubbling and topping is golden brown.

Nutritional analysis per serving: 180 calories, 5g fat, 140mg sodium, 33g carbohydrate, 1g fiber, 2g protein

Today's post was written by Caitlin Huth. Caitlin Huth, MS, RD, is a registered dietitian and Nutrition & Wellness Educator serving DeWitt, Macon, and Piatt Counties. She teaches nutrition- and food-based lessons around heart health, food safety, diabetes, and others. In all classes, she encourages trying new foods, gaining confidence in healthy eating, and getting back into our kitchens.