Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Savoury Tomato Crumble




Source of Recipe


The intense flavour of roasted tomatoes permeates this side dish. Serve with sour cream and chopped fresh chives


List of Ingredients




15 Plum tomatoes (about 3 lb/1.5 kg)
2 tbsp (25 mL ) Extra-virgin olive oil
2 tbsp (25 mL) Each chopped fresh thyme and rosemary
1/2 tsp (2 mL) Each salt and pepper
2/3 cup (150 mL) Fresh bread crumbs
1/3 cup (75 mL) Grated Parmesan cheese
1/4 cup (50 mL) All-purpose flour
1/3 cup (75 mL) Butter, melted



Recipe



Core and cut tomatoes in half lengthwise. Arrange, cut sides up and without touching, on large foil-lined rimmed baking sheet. Brush with oil; sprinkle with thyme, rosemary, salt and pepper. Roast in 350F (180C) oven until tops are shrivelled and bottoms are browned, about 2 hours.

Arrange tomatoes, overlapping, in 8-inch (2 L) square glass baking dish. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Add 20 minutes to baking time.)

In bowl, stir together bread crumbs, Parmesan cheese and flour; drizzle with butter and toss until crumbly. Sprinkle over tomatoes. Bake in 400F (200C) oven until golden and bubbly, about 25 minutes.

Makes 6 servings.