Tomato Crumble

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Yield: 4 servings

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Apple crisp, blueberry crumble... tomato crumble? Yes, a savory crumble is possible! This one is best made at the height of summer, when tomatoes are at their juiciest.

Tomato Crumble

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 03/14/2012

Ingredients

Tomatoes

  • 1 tablespoon olive oil
  • 5 medium tomatoes, cut into 1/2" dice
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon salt
  • 1 teaspoon Instant ClearJel or 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 pint grape tomatoes

Crumble

  • 1 cup Panko bread crumbs or other coarse bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Vermont cheese powder, optional
  • 2 tablespoons chopped fresh chives
  • 1/4 cup unsalted butter, melted

Directions

1) Preheat the oven to 375°F. Grease four 8- to 10-ounce capacity oven-safe ramekins, and place on a baking sheet.

2) Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the diced tomatoes, the chopped shallot and garlic, the salt, and the ClearJel or flour. Stir to combine.

3) Simmer for 10 to 15 minutes, until the tomatoes have broken down and the resulting purée has thickened. Remove from the heat and add the whole grape tomatoes.

4) To make the crumble: Combine the dry ingredient and chives, then mix in the melted butter.

5) Spoon a quarter of the tomatoes into each ramekin, and layer a quarter of the crumble mixture on top.

6) Bake the crumbles for 20 to 22 minutes, until the topping is lightly browned.

7) Remove the crumbles from the oven, and let cool for 10 minutes before serving.

Yield: 4 servings.

Reviews

1
  • star rating 09/22/2013
  • mary-beth from KAF Community
  • Excellent!! Had to substitute onion for the shallot and no Vermont cheese powder, but can't imagine it being any better. Will definitely keep in the file to use in tomato season. This morning I used some of the leftovers with some goat cheese inside an omlet.
  • star rating 09/04/2012
  • Joan from Vermont
  • It is tomato season-I wanted a new dish to try and this is the recipe I choose. It was wonderful! Everyone went back for seconds. Followed recipe as written-try this-it is one for your recipe file.
  • star rating 08/05/2012
  • stslusher from KAF Community
  • Super easy and a great way to use tomatoes. We didn't have small dishes/ramekins, so I just made it in an 8 x 8 and it turned out great. Is a wonderful side dish, or great as a main dish!
  • star rating 05/27/2012
  • JackFlash from KAF Community
  • It was easy to make. I followed the recipe exactly, no substitutions. It tasted so good. It brought out the sweetness of tomato. The crumb topping was just perfect!
  • star rating 05/19/2012
  • brudderlv from KAF Community
  • I made this last night because I had a few tomatoes that had started to shrivel a little....fine for cooked dishes, but not for fresh. This was great....the tomato flavor was intense and the crumb topping was just right. I didn't sub any ingredients, perfect as is.
1
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