TOMATO CRUMBLE

 

 

This recipe says summer! Perfect for an outdoor dinner! You will be amazed by this combination! I truly love it! This is a great accompaniment to a lot of different meats, fish or seafood. It is also delicious on its own!  Enjoy!

 

4 servings

Preparation: 30 min; cooking time: 1h30 min.

 

3 lbs of tomatoes

3 ½ oz of flour

3 ½ oz salted butter

2 5/8 oz bread crumbs

2 5/8 oz grated Parmesan cheese

2 tbsp pine nuts

1 tbsp fresh thyme leaves

1 tbsp of fresh rosemary, chopped

5 tbsp of olive oil

Salt and pepper

 

Preheat the oven to 230 F.

Bring some water to a boil in a large stockpot. Add the tomatoes and boil 45 seconds. Drain and run some cold water on the tomatoes. Peel and seed them. Cut them in 4 pieces. Add them in a baking dish brushed with olive oil. Season the tomatoes with salt and pepper. Sprinkle with olive oil and half the thyme and rosemary. Bake 1 hour.

Meanwhile, prepare the crumble. Combine the flour, bread crumbs, half of the Parmesan cheese with the soften butter. Add 1 to 2 tbsp of olive oil to obtain the consistency of a crumble.

Preheat the oven to 430 F.

Add the crumble on top of the tomatoes.  Sprinkle with pine nuts, thyme, rosemary, Parmesan cheese and olive oil.

Bake 30 minutes or until the crumble is golden.

 

Bon Appétit!