Savoury Tomato Crumble
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 232 |
| pro | 5 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 17 g |
| fibre | 3 g |
| chol | 32 mg |
| sodium | 443 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 13 |
| vit A | 35 |
| vit C | 55 |
| folate | 12 |
The intense flavour of roasted tomatoes permeates this side dish. Serve with sour cream and chopped fresh chives.
Ingredients
Preparation
Core and cut tomatoes in half lengthwise. Arrange, cut sides up and without touching, on large foil-lined rimmed baking sheet. Brush with oil; sprinkle with thyme, rosemary, salt and pepper. Roast in 350°F (180°C) oven until tops are shrivelled and bottoms are browned, about 2 hours.
Arrange tomatoes, overlapping, in 8-inch (2 L) square glass baking dish. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Add 20 minutes to baking time.)
In bowl, stir together bread crumbs, Parmesan cheese and flour; drizzle with butter and toss until crumbly. Sprinkle over tomatoes. Bake in 400°F (200°C) oven until golden and bubbly, about 25 minutes.
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