This recipe is the outcome of substitution and experimentation with ingredients to alter a recipe to fit my needs…and the outcome–if I do say so myself–is outstanding. But as usual I’m jumping ahead; let me begin again.
Next week I’ll be serving a cocktail party showcasing the heirloom tomatoes from Tom Towers Farm. He gave me a beautiful sample pack today of many of his incredibly lovely tomatoes and I plan on turning them into many delicious finger foods. Sure, I’ll do some of the obvious–gazpacho, BBQ sauce, pizzas, homemade ketchup for frites–but I also wanted do to something a bit different, in a kitschy sort of way…hence this recipe. This is based on the popular snack food, Cheez-It. There are plenty of recipes floating around the Internet for this tasty little cracker so I chose a few, combined them, changed the ingredients, and this is the outcome.
The basic recipe is really nothing more than a basic savory short dough that is loaded with cheese. But in this recipe I replaced the water (just a couple tablespoons) with fresh pureed tomato (about 3 times the amount of the water due to its pulp), and instead of dry mustard in the original recipe I spiked it with Cajun seasoning, giving the cracker a bit of a zip. The result was/is delicious…I couldn’t stop eating them. They’ll go great with cocktails (which of course is the intention). Anyhow, they are really easy to make; here’s a few photos and the recipe.