Cherry Tomato Crumble

by Becca
3 servings
1 hr

I knew it would be hard to top my original vegetable crumble recipe, but I thought I’d bring the recipe back to life in a new incarnation. This time I went with one of my favourite flavour combinations: tomatoes, mozzarella, and basil. They’re usually served together as a simple caprese salad, but I love using classic combinations in different ways, and salad isn't my favourite thing in the world (even a salad that's 33% cheese). So: cherry tomato crumble!

Let me tell you: caprese salad has nothing on this baby. How could adding a crumbly, oaty topping do anything other than improve it tenfold?! It was inevitable really.

Recipe details
  • 3  servings
  • Prep time: 35 Minutes Cook time: 25 Minutes Total time: 1 hr
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  • ▢ 750 g cherry tomatoes
  • ▢ 1/2 large onion halved then thinly sliced
  • ▢ 1/2 tablespoon oil
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 35 g butter
  • ▢ 50 g plain flour
  • ▢ 30 g rolled oats
  • ▢ 30 g vegetarian parmesan-style cheese grated
  • ▢ 2 tablespoon fresh basil chopped
  • ▢ 125 g fresh mozzarella sliced

Toss the cherry tomatoes and sliced onion in a small amount of oil, and season well. Lay out the vegetables in a baking dish (mine measured around 9 inches square), and roast at 190°C (Gas Mark 5 / 375°F) for 30 minutes, until the tomatoes are just beginning to split.
Meanwhile, prepare the crumble topping. Rub the butter and flour together with your fingertips until the mixture resembles coarse breadcrumbs. Add the oats and grated parmesan, and mix to combine.
When the tomatoes are ready, add the fresh basil, and mix. Spread the tomatoes into a single layer, and top with the slices of mozzarella. Sprinkle over the crumble topping, and return to the oven for a further 25 minutes or so, until the crumble topping is crispy and golden brown.
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