Spicy Tomato Crumble

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

• Ready In: 1 hr
• 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

1. 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.
2. 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.
3. 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.