Best Harvest Tomato Crumble Recipes
HARVEST VEGETABLE & HAZELNUT CRUMBLE
Keep the mood relaxed with a family style buffet - and this is one of the best dishes for that buffet, so delicious -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 minutes.
- Heat 1 teaspoons oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 minute. Add broth and bring to a boil. Boil 2 minutes. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.
- Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble. sprinkle crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 201.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.4, Sodium 621.6, Carbohydrate 23.9, Fiber 3.6, Sugar 9.4, Protein 6.2
END OF THE SUMMER HARVEST TOMATO SAUCE
Harvesting the remainder of the tomatoes, zucchinis, yellow squash and cherry tomatoes before a reported frost had me scrambling a bit. I figured on making sauce but needed a bit more, so this came out a chunky, vigorous sauce for dinner and for freezing. I also used fresh herbs, basil, oregano, and chives to add spunk. Dried herbs can be subbed. Season to your taste. This is a basic sauce.
Provided by Chef1MOM-Connie
Categories Low Protein
Time 12h20m
Yield 80 oz
Number Of Ingredients 11
Steps:
- Add all ingredients to crock pot and put on low 6 hours.
- Then mash with potato masher and cook on low for 6-8 more hours.
- Add more seasonings to taste at his point.
- FOR FREEZING- put into freezer containers and freeze.
- I do not add meat at this point, I add meat when reheating for dinner.
- Notice: I do not skin tomatoes, as I mash them in the sauce.
- For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 35.7, Carbohydrate 2.5, Fiber 0.7, Sugar 1.5, Protein 0.5
HARVEST VEGETABLE AND HAZELNUT CRUMBLE
Make and share this Harvest Vegetable and Hazelnut Crumble recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 F,.
- Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
- Place on a large parchment paper-lined baking sheet.
- Roast until vegetables are tender and golden, about 25 minutes.
- Heat 1 tsp oil in a saucepan over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring for one minute.
- Add broth and bring to a boil.
- Boil 2 minutes.
- Remove from heat and whisk in cheese until it melts.
- Add vegetables to cheese sauce and transfer to a greased casserole dish.
- Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
- Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
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