Plum Tomato Crumble
- Crumble topping:
- 8 plum/Roma tomatoes
- 1 tbsp. olive oil
- 1 tbsp. dried oregano
- 1/2 tsp. salt
- fresh ground pepper
- 2 tbsp. each: olive oil and butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup fresh breadcrumbs
- 3/4 cup Parmesan or Romano cheese
Cut off stem ends. Halve tomatoes lengthwise. Arrange cut-side up on parchment paper-lined rimmed baking sheet. Brush tops with oil; sprinkle with oregano, salt and pepper. Roast in centre of 375F oven until tomatoes are crinkly, about 1.5 hours.
Meanwhile, in skillet, heat oil and butter over med. heat. Fry onion and garlic, stirring often, until light golden, about 12 minutes. Let cool; stir in bread crumbs and cheese. Arrange tomatoes, slightly overlapping, in shallow baking dish. Spoon breadcrumb mixture over top.
Bake in centre of a 400F oven until crisp on top and bubbling, a bout 25 mins.