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Cherry Tomato Crumble

by
Becca
(IC: blogger)
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.
Cherry Tomato Crumble
Recipe details
Ingredients
- ▢ 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
Instructions
- 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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Published August 14th, 2023 3:52 AM
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