“There’s a time,” writes the author Dorie Greenspan in her new cookbook, Baking with Dorie, “when the markets are so full of wonderful tomatoes that I stock up as though they won’t be available the next day. It was after such a spree that I made my first tomato crisp. That I kept making it beyond the summer, and that it was still good, is a testament to the crisp—even average tomatoes are appealing once baked into this dish. And, yes, frozen corn can be used too.
Serve as part of a brunch, put it next to grilled fish—I love it with swordfish—or spoon out alongside burgers, steaks, or any kind of chicken. And while you might think it would be at its best straight out of the oven, the flavors are actually best when the crisp is just warm and still good at room temperature.”
Read our interview with Greenspan about baking, memories of the South, and biscuits.
