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Savory Tomato and Parmesan Crumble

Savory Tomato and Parmesan Crumble

Loaded with beans, vegetables, and herbs and calling on preserved tomatoes, this savory crumble is hearty and oozing with parmesan.

In cooking, more often than not – the simpler, the better. One pan. Some good ingredients. Tomatoes. Beans. Parmesan cheese. Add heat and time, and voila, a dish that makes the angels sing. It really shouldn’t be more complicated than that, and with this recipe – it really isn’t.

Savory Tomato Parmesan Crumble

Savory Tomato Parmesan Crumble

See Also
Tomato Pickle

A few notes:

  • This recipe, at its base, is a simple crumble. I used romesco and cannellini beans, but you could use any veggies or herbs you have on hand and need to get rid of.
  • You can use all cornmeal instead of cornmeal/corn flour to keep it simple.
  • When it comes to tomatoes, splurge as much as you can. Even the most expensive canned tomatoes are just a few dollars more expensive than the cheapest ones – but they truly make the end result so much better.
  • The same thing goes for the cheese – get the highest quality Parmigiano Reggiano cheese you can afford and find. It is the other key ingredient in this dish.

Savory Tomato Parmesan Crumble

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Savory Tomato Parmesan Crumble

Savory Tomato Parmesan Crumble

  • Author: Julia Gartland
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Savory Tomato Parmesan Crumble


Units Scale


  • 26 oz. High Quality 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 cauliflower (chopped into about 1 inch pieces)
  • 1 15 oz. can of cannellini beans, drained
  • 2 garlic cloves (minced)
  • 1 large shallot (diced)
  • 1/3 cup basil (sliced thin or chiffonade)
  • 4 sprigs thyme
  • 4 sprigs marjoram


  • 1 1/4 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/4 cup cornmeal
  • 1/4 cup corn flour
  • 1/2 cup grated parmesan
  • 5 sprigs thyme leaves
  • 1 1/2 teaspoon sea salt
  • 5 tablespoons unsalted butter (chilled and cubed)
  • 1 tablespoon olive oil


  1. Preheat oven to 375 degrees.
  2. 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 9×9 or similar sized baking dish and set aside.
  3. 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.
  4. 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.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Side
  • Method: Baking
  • Cuisine: Italian Inspired

Keywords: Italian, italian inspired, side dish, parmesan cheese, cheese, crumble, savory, tomatoes, beans

View Comments (5)
  • I don’t like cornmeal. Can I just skip the cornmeal and just use cornflour? If I’am able to skip the cornmeal part can I just double up on the cornflour to replace the cornmeal or just use corn flour the ratio for it as is? Also romesco is a red pepper right? So sorry just not sure too sure about what it is. Is it small red red bell pepper is hers I need for this recipe? If so would I also need to roast it too before chopping it?

    • Yes, you can use cornflour instead of cornmeal – but the texture will be slightly different. Just use the same amount. Romesco is a pointy cauliflower that you don’t need to roast before chopping. It’s the green one you see on the second photo in the article. Happy cooking!

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