Savoury Tomato and Gruyère Crumble Savoury Tomato and Gruyère Crumble

Savoury Tomato and Gruyère Crumble | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

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




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


  • Iron 7
  • Folate 10
  • Calcium 14
  • Vitamin A 21
  • Vitamin C 23
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Lunch & Dinner

Savoury Tomato and Gruyère Crumble