Harvest Tomato Crumble
- Reviews 4
Ready In: 2 hrs 40 mins
Serves: 6
Ingredients
- 15 plum tomatoes, vine ripened, newly harvested
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2⁄3 cup fresh breadcrumb
- 1⁄3 cup parmesan cheese, grated
- 1⁄4 cup all-purpose flour
- 1⁄3 cup butter, melted
Directions
- 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 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
- Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
- (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
- Sprinkle over tomatoes.
- Bake in 400°F oven until golden and bubbly, about 25 minutes.
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