Tomato Crumble

Since summer is around the corner I thought I would post this recipe....for tomatoes. This is a recipe from my Foodie friend Becky (RIP) from a Foodie Board that I belong to. But with sadness she crossed over last year......a very wonderful and kind and helpful person. I always loved her recipes......she posted old recipes that were handed down from her and her husband's family....and a story followed. I must add she was an expert on Fiesta dishes...she had them all and always set a beautiful table.

As most of us we have gardens in our backyards and grow our own tomatoes......this year we only have one potted tomato plant. We usually have a garden planted with several tomatoes...but this year my husband didn't because we had that part of the garden interlocked and now we ran out of space...well what I mean by that is that where the most sunny spot was. Plus the Raccoon's were having their midnight snacks on those tomatoes....and there would be a big mess in the morning. 

TOMATO CRUMBLE

Olive Oil

2 1/2 to 3 1/2 pounds ripe  tomatoes

3 TBSP. basil, fresh chopped, plus some sprigs for garnish

1 tsp. salt

black pepper,  freshly ground

3/4 fresh bread crumbs, made from day old white bread

3/4 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

 Breadcrumbs...I used a food chopper.

Fresh basil.....chopped.



 Directions;


Arrange a rack in the center position and preheat oven to 375 deg. F.
Grease a shallow 2 quart baking dish and set aside.


Stem tomatoes....then half horizontally. Cut in wedges.
Spread the tomato chunks in the baking dish.
Add the basil, salt and black pepper, and toss to mix.


Mix together the breadcrumbs, Parmesan Cheese, and pine nuts in a large bowl.
Spread the mixture on top of the prepared tomatoes.....and drizzle with a couple of tablespoons of Olive Oil.


Bake the tomato crumble till topping is crisp and slightly browned...and juices are bubbling, 30 to 35 minutes.


Garnish the center with fresh basil and serve hot....this is an excellent side dish and a good way to use up your tomatoes.


Notes**** This crumble can be prepared 3 hours before.....cool and leave at room temperature.
Reheat in a preheated oven at 350 deg. F  for about 15 minutes till warmed up.


I have used just regular Italian seasoned breadcrumbs and they were quite good with he seasonings.
Have made these in smaller individual baking dishes and when cooled have frozen to re heat for later.

 Topped and ready to go into the oven.

 Baked a golden brown and ready to eat...yummmm.

 Someone took out  a chunk. :-)

My cherry tomatoes.....I get bushels every summer. I've done this recipe with cherry tomatoes and they turned out yummy also.


Thanks for stopping by......I appreciate any comments.