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Tomato Crumble
From Farm Where Life is Good
<p>A savory twist on the classic midwestern fruit dessert— using a"vegetable" fruit, the Tomato. A wonderful side-dish, or boost it up with some Tofurky-brand Italian sausages and serve it as a main event. Mmmmm good.</p>Source: Adapted from King Arthur Flour catalog (Entered by Lara Rasmussen Anderson)
Serves: 4 sides
Ingredients
1 T
olive oil
5 medium
tomatoes, 1/2" dice
1
shallot, fine chop
1
garlic clove, crush and fine chop
1/4 tsp
sea salt
1 tsp
corn starch
1/2-1 lb
cherry or firm paste tomatoes
1 c
course bread crumbs
1/4 c
grated parmesan-flavor vegan topping (Galaxy Foods)
1 T
nutritional yeast
2 T
chives, fresh, chopped
1/4 c
margarine, melted
Step by Step Instructions
- Grease ramikins (4x 8-10oz) or baking dish (9x9) In large skillet, add olive oil, chopped tomatoes, shallots, garlic, sea salt and corn starch. Stir and simmer 10-15min until tomatoes are broken down and puree has thickened. Remove from heat and add whole cherry/paste tomatoes.
- Mix dry ingredients for crumble, then add melted margarine and stir to coat.
- Add tomato mix to baking dish(es), and top with crumble.
- Bake 20-25 minutes. Cool 10min pre-serving.