HARVEST TOMATO CRUMBLE

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Harvest Tomato Crumble image

This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 10

15 plum tomatoes, vine ripened, newly harvested
2 tablespoons extra virgin olive oil
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup fresh breadcrumb
1/3 cup parmesan cheese, grated
1/4 cup all-purpose flour
1/3 cup butter, melted

Steps:

  • Core and cut tomatoes in half lengthwise.
  • Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
  • Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
  • Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
  • Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
  • (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
  • Sprinkle over tomatoes.
  • Bake in 400°F oven until golden and bubbly, about 25 minutes.

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