What do you do when you see colourful cherry tomatoes – get them instantly and turn them into a delicious crumble for a meal.
I chanced upon red, yellow and orange cherry tomatoes and I knew I had to get them. What fun it was to cook this colourful mix into a cheesy crumble that I mopped up with some toasted garlic bread.
A simple recipe, which you can tweak around to suit the herbs and spices that you would like to have.
I have kept it basic allowing the cheese to complement with the juicy and sweet tomatoes. My love for tomatoes I guess.
1. Cherry Tomatoes – 500 gms
2. White Onion – 1 large, finely chopped
3. Parsley – 2 tbsp, finely chopped
4. Flour – 1/4th cup
5. Oats flour – 1/4th cup
6. Butter – 30 gms, chilled and cubed
7. Parmesan cheese – 30 gms
8. Mozzarella cheese – 1/2 cup
9. Pepper powder – to taste
10. Salt – 1 tsp or to taste
11. Olive Oil – 1 tbsp
Pre heat oven at 190 degree for 15 minutes.
Place the washed and dried cherry tomatoes in a bowl.
Add the chopped white onions.
Add parsley, pepper powder, salt and oil. Mix everything well.
Spread the prepared mixture in an oven proof bowl. Bake for 30 minutes.
Meanwhile, make the crumble mixture. Mix the two flours in a bowl.
Add cold chopped butter cubes and mix into the flour with your fingers to make a coarse crumble.
Add the parmesan cheese to the crumble and mix well.
Once the tomatoes are done baking, remove from oven. Spread the crumble as a layer on top of the tomatoes. Now spread a layer of mozzarella cheese on top of the crumble layer.
Bake again in a preheated oven for 25 minutes.
Once done, serve with garlic toast.