PARTNER POST: Let Pomì’s premium quality, Italian tomatoes bring the fresh and healthful taste of Italy to your cooking, no matter the cuisine.
Loaded with beans, vegetables, and herbs and calling on summer’s preserved tomatoes, this savory crumble is hearty and filled with parmesan. A needed bite on a winter day.
It’s just beginning to feel real wintry here in NYC. It happens that way each year, where one day, it just gets cold and we begin to hunker down for the winter ahead. We roast squash and make soup and need to wear socks to bed. It’s a new season and we learn how to submit to it.
In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week. Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking. Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like. It’s the simplest thing to keep around that can make cold, winter nights a little better. I use them in soups, make a quick tomato sauce, a savory braise – the options are endless. We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway. It’s time for baking, braising, roasting – all the warm things in life.
This recipe, at its base, is a simple crumble. I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.
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- 26 oz. Pomi Chopped Tomatoes
- 2 tablespoons cornstarch
- 1 lemon, juice and zest
- 2 teaspoon tamari
- 2 teaspoons sumac
- 2 teaspoon sea salt
- Pinch of red pepper flakes
- 1 small romesco, chopped into about 1 inch pieces
- 1 (15 oz.) can of cannellinni beans, drained
- 2 garlic cloves, minced
- 1 large shallot, diced
- ⅓ cup basil, sliced thin or chiffonade
- 4 sprigs thyme
- 4 sprigs marjoram
- 1¼ cup gluten-free rolled oats
- ½ cup almond meal
- ¼ cup cornmeal
- ¼ cup corn flour
- ½ cup grated parmesan
- 5 sprigs thyme leaves
- 1½ teaspoon sea salt
- 5 tablespoons unsalted butter, chilled and cubed
- 1 tablespoon olive oil
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes. Then, stir in romesco, beans, garlic, shallot and herbs until well combined. Add to 9x9 or similar sized baking dish and set aside.
- In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt. Mix until well combined, then add chilled butter cubes, Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough. Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.
- Add crumble evenly over top tomato filling. Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned. Let cool for 15 minutes before serving.