It happens every year. SO MANY TOMATOES! This is not a complaint, just a fun fact. And so for the forseeable future, besides canning and freezing tomatoes at a rapid pace, I will also be sticking them into everything. Enter here a tomato cracker. But who wants just a tomato cracker? I( bet some would love just a tomato cracker) But a tomato basil cracker, well that is something people will want. And yes, I have a buttload of basil at he moment too.. I cook with what I got!
Tomato basil crackers. First off, I needed to make a road snack for the mr and cut up chunks of raw tomatoes would not have gone down well with him, so I figured what better way to use up some tomatoes then a cracker situation because why the hell not. I was a little hesitant to use fresh tomatoes and not cook them or roast the in anyway before using them in the crackers, but I glad I didn't. The tomato flavor really shines through, pairs beautifully with the basil, and you get to skip having to deal with cooking down the tomatoes, which makes them all the more easy to make.
So I made the crackers and gave a baggie to the mr to eat, which he did right then and there (with some sweet ass baba ganoush because yes) then packed a big bag for the road trip. Not only was the mr chowing down, but my sisters were gobbling them up too, even the one who is gluten free. That is good cracker validation.
If you have never made your own crackers and you are a cracker person, now is the time to start doing it. I don't eat crackers personally, but the mr and every one around me really seem to be cracker people so a while back I started to make them at home, and once you make a homemade cracker, the store bought ones will just not be acceptable anymore. But they really are super easy so you really should be making them at home anyway.. No pressure though.
The stuff. Flour, olive oil, tomatoes, fresh basil, and sea salt.
Chunks of fresh tomato go into blender and get blended up all nice and smooth. Add in basil and oil and pulse until basil turns to little specks.
Pour the blended mixture into the flour.
Mix with a spoon until you can't mix anymore then dump onto the counter.
Keeping the counter nice and floured, knead dough for a minute until it all comes together into nice ball.
Working with half of the dough at a time, roll out one of the pieces about 1/4-1/8 inch thick. (really flour counter and rolling pin)
And cut into crackers.. Shapes are up to you, but inch to 2 inch squares are easies to cut.
Place crackers onto backing sheet. Before oven time and after oven time. They shrink and puff up a little bit in the oven. That is what a cracker is suppose to do. (but if you don't like that you can prevent it by piercing the crackers with a fork before they go into the oven)
Crackers be cooling.
And that's it. Simple, and delicious.
Crackers are looking all pretty like I am about to have party or something. I even made baba ganoush to serve with them. Lucky mr, he got to have this cracker party all to himself. Ha (He did not eat all of these crackers at once, that would be crazy)
Tomato Basil Crackers
makes between 100 -125 crackers
- 3 cups flour
- 2 large tomatoes ( equal to 1 1/4 cup of tomato puree )
- 1/3 cup fresh basil leaves
- 4 tablespoons olive oil
- About 2 tablespoons sea salt
Remove core from tomatoes and place into food processor or blender. Blend until smooth and measure out 1 1/4 cups of the puree. Any left overs rs can be used as food later on. Dump measured puree back into blender and add in the basil and oil and pulse until the basil is in little pieces but not completely blended in. Add flour to a big bowl then pour in tomato mixture and mix until a dough forms. Dump out onto counter and knead for a minute or two until dough is uniform in texture.
Preheat oven to 400 degrees
On a floured surface, divide dough in half as to make rolling it easier, and roll dough into a rectangle that is 1/4- 1/8 inch thick. It is important to make sure the rolling pin and counter are well floured to avoid the dough from sticking. Once rolled out, sprinkle with sea salt and lightly roll the dough once more to kind of press the salt in then cut with either pizza cutter or a cracker cutter, or a knife, into 1 1/2 inch squares. The edges are going to be wonky shaped and you can either except them as they are or re roll and recut. (Note. IF you want your crackers to late flat and not puff up while baking, stab the crackers with a fork before they go into oven to create air vents. But honestly, most people really like the puffed up cracker) Place cut crackers onto a baking sheet and stick into oven. Bake for 15 minutes, checking after 10, until the crackers are golden brown. Don't forget to roll and bake off the other half of the dough!
Once crackers look good, remove from oven and place onto cooling rack. They will get crisper as they cool.
Eat as many as you want. Store extra crackers in a airtight container or bag.