Roast Tomato Crumble
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- Serves: 4 (as a main dish) or more as a side
- Preparation: 10
- Cooking: 70
- Ready: 80
This family-friendly Roast Tomato Crumble makes a hearty winter meal but can also be served chilled for a great summer dish.
Ingredients
For the filling
- 500 g tomatoes
- 500 g cherry tomatoes
- a few sprigs of fresh rosemary
- a few sprigs of fresh thyme
- 1 red onion
- 20-25 red grapes
- 1 cup red wine (Merlot if possible)
- 5-6 tablespoons olive oil
For the crumble
- 80 g white breadcrumbs
- 40 g grated vegetarian Parmesan cheese or 40 g nutritional yeast
- 40 g pine nuts
- salt and freshly ground black pepper
Method
Preheat the oven to 200°C/400°F/gas mark 6.
Quarter the tomatoes and half the cherry tomatoes and place in a large mixing bowl. Finely chop the rosemary and thyme and add to the mix with 3-4 tablespoons of olive oil, before tipping out into a large tray and roasting for about 35 minutes.
Chop the red onion into thin half moons and gently fry in 2 tablespoons of oil, until it begins to caramelise. Half the grapes and add to the frying pan along with the wine and simmer gently, adding the tomato mix when its ready, then continue to simmer.
Meanwhile prepare the crumble. If making the breadcrumbs yourself; remove the crusts and cut into chunks before using a food mixer or blender, making sure not to let the pieces get too small. Then mix with the pine nuts, cheese or nutritional yeast and seasoning.
Pour the tomato mixture into an oven-proof dish and cover with the crumble mix. Bake for 30 minutes or until a nice golden colour.
Additonal notes
This recipe is taken from Oliver Boaler’s cookbook Let’s Eat Less Meat. Reproduced with the kind permission of WHOLE Publishing.
“Both a hearty winter meal but also try chilled with crème fraîche on the side for a great summer dish.”
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Twitter: @letseatlessmeat
