From Mary Cech in Savory Baking. This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh cooked pasta.—Mary Cech
For the crumble topping
- 1⁄3 cup dry breadcrumbs
- 1⁄4 cup rolled oats
- 1 tablespoon all-purpose flour
- 1⁄4 cup finely grated parmesan cheese
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into cubes
For the spicy tomato filling
- 3 garlic cloves, minced
- 1 tablespoon capers, rinsed, drained, and roughly chopped
- 2 tablespoons finely diced pepperoncini peppers (see Note)
- 2 teaspoons clover honey
- 1 teaspoon dried basil
- 1⁄2 cup dry red wine
- one 28-ounce can whole italian tomatoes with juice, roughly chopped
- 1⁄2 cup kalamata olive, roughly chopped
- Make the crumble topping: Combine the bread crumbs, rolled oats, flour, Parmesan cheese, oregano, sage, and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly. Set aside.
- Make the spicy tomato filling: Put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat. Stir and bring to a rapid boil. Reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
- Preheat the oven to 350°F (175°C). Pour the spicy tomato filling into one 6-cup (1 1/2-quart) casserole dish and sprinkle with the crumble topping. Place the crumble on a baking sheet and center in the oven. Bake until the topping is golden brown and the filling is bubbling, about 15 minutes. Serve the tomato crumble hot from the oven.
What a very interesting recipe! I loved this, the crumble topping is marvellous, and the tomato filling very good, both spicy and sweet, tantalisingly different!~ DH found it a trifle too sweet -- maybe one tsp of honey would have been better -- but personally, I really enjoyed this, and I had enough to have some next day, like all the best sauces, even better after having had time for the flavours to develop. I really enjoyed trying this delicious recipe, made for International Agents of QUEST, Italy!