Savory Roasted Tomato Crumble
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3 pounds ripe plum tomatoes -- cored and quartered
3 garlic cloves -- thinly sliced
3 sprigs fresh thyme -- 5-inch
2 sprigs fresh rosemary -- 6-inch
sea salt -- to taste
freshly ground black pepper -- to taste
2 tablespoons extra virgin olive oil
CRUMB TOPPING:
3/4 cup all-purpose flour
1/2 cup unsalted butter -- (1 stick) cut into small pieces
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 cup shredded fresh mozzarella cheese -- about 3-ounces
Preheat the oven to 300F.
Place the tomatoes in the pan and scatter the garlic, thyme, and rosemary over them. Season with salt and pepper and drizzle the olive oil over the top. Cover and bake 1 1/2 hours. Remove the pan from the oven, discard the herb sprigs, and set aside to cool. Raise the oven temperature to 375F.
To make the crumb topping, place the flour, butter, and bread crumbs in a food processor and pulse until the butter has been reduced to pea-sized bits. Transfer the mixture to a large bowl and stir in the Parmesan cheese and pine nuts.
Oil a 9-inch springform pan. Remove the tomatoes from the roasting pan with a slotted spoon and place them in a springform pan. Cover with the crumb topping, pressing the topping down gently with your finger. Bake for 45 minutes or until golden brown.
Remove the tomatoes from the oven and turn the oven setting to broil. Top with shredded mozzarella and broil for about 5 minutes, or until the cheese has melted and is lightly speckled. Cool slightly and serve hot.
Makes 4 - 6 servings.
Soft, succulent, ripe tomatoes baked with a butter, crunch topping make for a stellar brunch dish. If you have a pretty earthenware pan that can be brought from the oven to the table or buffet, so much the better. A springform, souffle, or oval gratin pan will also work quite well.
Description: "Tomatoes"
Source: "Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora, Harvard Common Press, 2006"
S(Formatted by Chupa Babi): "Aug 2009"
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Per Serving (excluding unknown items): 494 Calories; 36g Fat (64.4% calories from fat); 15g Protein; 31g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 293mg Sodium
Exchanges: 1 Grain(Starch)
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