Baked Tomato Crumble
Simple and delicious. We like this alongside a chicken breast, piece of fish, or pork chop.
2 medium tomatoes (about 1-1½ lbs.) or 1 pint cherry tomatoes
Salt
Olive oil
2-3 Tbsp. snipped fresh basil, thyme, rosemary, or other herbs (or combination)
½-1 small clove garlic, minced or pressed
½ cup bread crumbs
½ cup parmesan cheese
¼ cup pine nuts (optional)
Preheat oven to 375. Lightly grease a small, 1 quart baking dish with olive oil.
Cut tomatoes into 1” chunks. If using cherry tomatoes, cut in half. Salt lightly and drain them in a colander, for 20 minutes. (Place colander over a bowl to save juice for another dish)
Toss tomatoes with 1 tsp. olive oil and snipped herbs, then spread into greased dish.
Combine 2 Tbsp. olive oil with garlic and toss with the bread crumbs and parmesan. If it seems a little dry, add a tiny drizzle more oil. Spread over the top of the tomatoes. If you wish, scatter with pine nuts.
Bake until the topping is crisp and browned, and juices are bubbling, about 30 minutes. Remove from oven. Don’t worry if there is juice in the dish. Spoon it out if you wish, or leave as is.
Recipe created or adapted by Liz Talley, Urban Graze
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