Plum tomatoes are meaty and dense, making them ideal for cooking and using in sauces. As they heat, they release sweet sun-ripened juice, which is soaked up by the toasted cheesy crumble.
- Prep time 20 minutes
- Total time 55 minutes
- Portion size 6 servings
Ingredients
Filling:
Topping:
Method
Filling: Arrange tomatoes in casserole dish or pie plate. In skillet, heat oil over medium-heat; cook onion until softened, 4 to 6 minutes. Stir in garlic; cook for 2 minutes. Pour in wine and Worcestershire sauce, stirring and scraping up browned bits. Scrape onion mixture over tomatoes; sprinkle with salt (if using) and pepper. Stir gently to combine.
Topping: In bowl, stir together bread crumbs, Gruyère, flour, basil and thyme. Drizzle with butter; toss until crumbly. Sprinkle evenly over tomato mixture. Bake in 400°F oven until golden and bubbly, 25 to 35 minutes. Remove from oven; let cool for 10 minutes before serving.
Tip from The Test Kitchen: Looking for a hint of extra sweetness? Substitute cherry tomatoes for plum tomatoes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 67 mg
- Sugars 4 g
- Protein 7 g
- Calories 240
- Total fat 17 g
- Potassium 311 mg
- Cholesterol 40 mg
- Saturated fat 9 g
- Total carbohydrate 17 g
%RDI
- Iron 7
- Folate 10
- Calcium 14
- Vitamin A 21
- Vitamin C 23
