Spicy Tomato Crumble
photo by Karen Elizabeth
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
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
directions
- 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.
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Reviews
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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!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.