We're Obsessed With Homegrown Tomatoes:
Tomato Crumble Recipe
I'll be the first to admit that I am an addict... But I guess if one is going to be addicted to something, it may as well be to something that is wholesome and nutritious, such as homegrown tomatoes! In my travels, I've made it a point to try out tomatoes from every place I've visited, and to tell you the truth, no place can beat the tomatoes that we can grow right here in the Midwest. We are in the peak season for tomatoes and this has been a fabulous year for this fantastic fruit. Don't fret if your attempt to grow them this year wasn't successful (we're happy to give you some tips on how to have a better harvest), you'll be happy to know that we are still offering farm-fresh tomatoes from Farmer Pete's veggie patch in Arnold, Missouri. Stop by and try some out, or maybe serve up this recipe that was submitted by Sara Stobbs. Look out Rachel Rae! Sara knows a thing or two about how to serve up the season's best fruits and veggies! Thanks for the recipe, Sara!
Tomato Crumble
Yield: 4 to 6 side servings
2.5-3 lbs fresh tomatoes (approx. 6 medium-large)
Olive Oil
3 T. Chopped, fresh basil (plus sprigs for garnish)
1 T. Chopped, fresh rosemary (plus sprigs for garnish)
1 tsp. salt
Several grindings fresh, black pepper
3/4 cup fresh bread crumbs from day-old peasant bread
(dried Italian bread crumbs work just fine as a substitute)
3/4 cup grated parmesan cheese (preferably Parmigiano-Reggiano)
1/2 cup pine nuts (whole, not roasted)
6 T. unsalted butter, cut into small cubes
Preheat oven to 375 degrees
Stem tomatoes, then halve them horizontally. Squeeze halves gently to extract juice, then scoop out seeds. Discard juice or use in another recipe.
Cut tomatoes into 1" chunks, drain chunks in a colander for 20 minutes.
Lightly coat a shallow 2-quart baking dish with olive oil (spray with Pam first if desired).
Spread tomato chunks into baking dish. Add chopped basil, chopped rosemary, salt and pepper. Toss gently to combine.
Mix together bread crumbs, Parmesan, and pine nuts in a large bowl. Add butter- mix well with your hands until mixture is crumbly. Spread over tomatoes.
Bake on center oven rack until topping is crisp and slightly browned, and juices are bubbling, 30-35 minutes. Remove from oven. If there is liquid in the pan, spoon it out if you want the crumble drier, or leave as is.
The crumble can be prepared 3 hours ahead and held at room temperature. Reheat in a preheated oven 350 degree oven until warm, about 15 minutes.
Just before serving, garnish with basil and rosemary sprigs.
Bon appetit! Stay tuned for the next blog when Sara shares with us a great recipe for zucchini!