Tomato Crumble: Ideas For A Light And Balanced Dish

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49

Even though this dish was created in the UK, during WWII due to rationing, it cannot be appealing without its main ingredients: flour and sugar. In general, conceived on the basis of fruit, today this crumbled is tasty in a salty variant and combined with summer vegetables. If you've had a delicious raspberry crumble this summer, try paying homage to the “red jewels” tomatoes. There are several crumble recipes to spoil your palate: zucchini, eggplant, onion crumble, but our editorial team will focus on a few tomato crumble combinations. The wide choice of additions such as parmesan, goat cheese, mozzarella will make your tomato crumble a light, balanced and favorite dish at the vegetarian table.

Tomato crumble: no experience needed

Without being a cordon bleu, you can simmer an appetizing tomato crumble in no time and with a few ingredients. Above all, don't try to find the pot aux roses, it's simple. Thanks to the spices, you will be able to obtain the impenetrable taste of the tomato crumble.

Our first temptation with crucial spices and Parmesan

Apart from the Italian tomatoes, about 1.5 kg, you need 2 tablespoons of extra virgin olive oil, ½ teaspoon of salt, 2/3 cup of fresh breadcrumbs, d '' a quarter of a cup of all-purpose flour, a third of a cup of grated Parmesan and a third of a cup of melted butter. As for the appropriate spices, go for 2 tablespoons of chopped fresh thyme, 2 tablespoons of chopped fresh rosemary and ½ teaspoon of pepper.

Convincing nutritional facts of this tomato crumble recipe

In each serving, there is a relative content of the following:

• Sodium 443 mg
• Protein 5 g
• Calories 232.0
• Total fat 17 g
• Cholesterol 32 mg
• Saturated fatty acids 8 g
• Total carbohydrates 17 g RDI
• Iron 13.0
• Folate 12.0
• Calcium 10.0
• Vitamin A 35.0
• Vitamin C 55.0

How to proceed?

First, seed and cut the tomatoes in half lengthwise. Then place, cut side up and without touching, on a large rimmed baking sheet, lined with aluminum foil. You must, brush with oil and sprinkle with thyme, rosemary, salt and pepper. Roast in the oven at 180˚C, until the top is shriveled and the underside is golden, about 2 hours.

But it's not over, you have to prepare the filling. Starting with the breadcrumbs, Parmesan and flour, drizzled with melted butter, mix until they become crumbly. This is in principle the idea of the crumble.

Arrange the tomato halves, overlapping them, in a 2l square glass baking dish. Let cool. Cover with the mixture prepared previously and place in the oven to cook at 200˚C (thermostat 6) for about 25 minutes. The goal is for the tomato crumble to turn golden above and bubbly below.

Our cherry tomato crumble recipe that you will love

For that to be the climax, we can surpass the original tomato crumble and end up with a new incarnation. This time, we can dare with one of the favorite flavor combinations: tomatoes, mozzarella and basil. Usually, they are served together as a simple caprese salad, but if that's not your favorite thing, then cherry tomato crumble!

Start by roasting the cherry tomatoes with onion so that they cook and become tasty and sweet and they are just starting to pop. You don't need to add any sauce, because juicy tomatoes are perfectly moist on their own.

Then garnish the roasted tomatoes with mozzarella and fresh basil, as well as the oatmeal crumble mixture. The melting mozzarella added to the sauce of the dish, makes it pleasant and sticky. It's a nice contrast to the crunchy topping!

Regarding the ingredients …

• 750 g cherry tomatoes
• 1/2 large onion, halved and thinly sliced
• 1/2 tablespoon of oil
• salt and black pepper
• 35 g butter
• 50g all-purpose flour
• 30 g oatmeal
• 30 g grated vegetarian parmesan cheese
• 2 tablespoons of chopped fresh basil
• 125 g fresh mozzarella, sliced

Start the preparation

After mixing the cherry tomatoes and chopped onion with a small amount of oil, you need to season well. Arrange the vegetables in a tray that fits freely in the oven and roast at 190˚C for 30 minutes, until the tomatoes just start to split.

Meanwhile, prepare the crumble filling. Rub the butter and flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the oats and grated Parmesan and toss to combine.

When the tomatoes are ready, add the fresh basil and mix. Then divide the tomatoes in a single layer and garnish with slices of mozzarella. Sprinkle over the crumble filling and return to the oven for about 25 more minutes, until the crumble filling is crisp and golden.

A tomato crumble recipe for 4 people

For this quadruple temptation, you will need: 55g of margarine, 225g of breadcrumbs, 225g of peeled and chopped tomatoes, 1 small chopped onion, 55g of grated cheese. As an originality, this formula requires an egg and 2 tablespoons of milk. The preparation requires 30 minutes, the cooking also and the dish is ready to serve in an hour.

In a few steps

First, melt the margarine and stir in the breadcrumbs. Place a third of this mixture in a greased flat container. When you add the tomatoes, onion, and cheese in layers, sprinkle with herbs and season with salt and pepper. Beaten together, the egg and the milk, should be poured on top and covered with the rest of the breadcrumbs. Cooking should be at 200 àC / thermostat 6 for 20 to 30 minutes or until the crumbs are golden brown.

Eggplant and tomato crumble

With leftover bread, garden tomatoes and sweet onions, get inspired to create this easy and tasty side dish. This time, we are offering a medium eggplant, cut into ½ cm slices, as a highlight.

For servings of 4 people, you need 4 medium tomatoes, sliced and a small red onion, cut in half, sliced too.

Due to the seasoning, have in view 3 tablespoons of olive oil, 4 tablespoons of balsamic vinegar, 50 g of dried breadcrumbs to garnish, salt and freshly ground black pepper to taste.

Instructions

Divide your time over the following diagram: preparation 20 min, cooking 30 min, ready in 50 min.

First, sprinkle the eggplant slices with salt and let stand for about 10 minutes in a colander placed in the sink to remove some of the water.

Then heat 3 tablespoons of olive oil in a large skillet over medium-high heat and quickly brown the eggplant slices on each side.

Place a layer of eggplant slices in a tray, covering them with a few slices of tomatoes and then a few slices of onion. Repeat layers until you run out of eggplant. Drizzle with balsamic vinegar on top.

In a small bowl, combine the breadcrumbs and another 2 tbsp. olive oil. Season with salt and pepper, layered over the vegetables.

Cooking as a final step should take 25 to 30 minutes in a preheated oven to 180˚C / thermostat 4, until the top is golden brown and the eggplant is tender.

Even in winter you can enjoy tomatoes, the red color of which will warm up

This recipe, at its base, is a simple crumble but richer in ingredients. Filled with beans, veggies and herbs and appealing to summer candied tomatoes, this savory crumble is hearty and topped with Parmesan. A bite is needed to make your mouth water on a winter day.

Starting from the ingredients, the amount of tomatoes should not exceed 750 g. As a filling, you need to concoct a mixture of: 2 tablespoons of cornstarch, 1 lemon, juice and zest, 2 teaspoons of tamari, 2 teaspoons of sumac and 2 teaspoons of sea salt Continue with a pinch of red pepper flakes, 1 small romesco, cut into approximately 2.5 cm pieces, 1 can (450 g) cannellini beans, drained, 2 minced garlic cloves, 1 large shallot, cut diced, ⅓ cup basil, thinly sliced or chiffonade, 4 sprigs of thyme, 4 sprigs of marjoram. How rich in spices, isn't it ?!

Focus on the filling which should include: 1¼ cup of gluten-free oatmeal, ½ cup of almond flour, ¼ cup of cornmeal, ¼ cup of corn flour, ½ cup of grated Parmesan, 5 sprigs of leaves of thyme, 1½ teaspoon of sea salt, 5 tablespoons of unsalted butter, chilled and cubed, 1 tablespoon of olive oil.

Do not panic because of the large number of ingredients, but start the preparation following the instructions below

1. In a large mixing bowl, whisk the chopped tomatoes with the cornstarch, lemon juice + zest, tamarind, sumac, salt and red pepper flakes.
2. Then stir in the romesco, beans, garlic, shallot and herbs until well combined.
3. Pour into a 9 × 9 or similar size baking dish and set aside.
4. In another bowl, combine the oats, almond flour, cornmeal and flour, Parmesan, thyme and salt. Do not stop stirring until everything is smooth, then add the cooled cubes of butter. Using your hands, work the dough and crushed butter, until the mixture resembles oatmeal cookie dough.
5. Add the olive oil and mix well with your hands, making sure to get all the lumps of flour at the bottom.
6. Preheat the oven to 190˚C.
7. Add the crumble evenly over the tomato filling.
8. As for cooking, it should last exactly 30 minutes or until the tomato is bubbling on the sides and the filling is golden. Let cool for 15 minutes before serving.

Our zucchini tomato crumble recipe

If our previous recipe seemed too sophisticated, read the last suggestion. Since the summer season determines zucchini a place of honor in the vegetable list, we will end with a simple but tasty dish. If you have been attracted by our stuffed zucchini recipes, this time, Deavita.fr will bet on a tomato zucchini crumble.

So, zoom in on: 2 large zucchini, 2 tomatoes, 1 large onion, olive oil, thyme, salt and pepper. Measure 90 grams of flour, 75 grams of butter, 70 grams of Parmesan.

Preparation in less than an hour

1. Chop the onion and fry it in a pan with olive oil.
2. Once it has sweated, add the zucchini cut into small pieces, salt and pepper and add the thyme to flavor.
3. Cook over medium heat for about 20 minutes. When the zucchini is well reduced, add the tomatoes cut into small pieces and cook over medium heat for 7 minutes.
4. Put the softened butter in a bowl and add the flour and Parmesan, working the dough with your hands until you get a crumbly dough.
5. Place the zucchini / tomato mixture in a tray at 200˚C, after adding the crumble dough on top.
6. Wait 20 to 25 minutes and you will have your balanced gourmet plate.