Description
Savory Tomato Parmesan Crumble
Ingredients
Units
Scale
FILLING
- 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
TOPPING:
- 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
Instructions
- 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 9×9 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side
- Method: Baking
- Cuisine: Italian Inspired