Tomato crumble

Tomato crumble

Total: 55 Min. | Active: 30 Min.
Nutritional value / people: 229 kcal
, Fat: 14 g
, Carbohydrate: 17 g
, Protein: 6 g

We're all familiar with the sweet crumble. This particular recipe is a savoury one and makes a wonderfully simple accompaniment to fish or grilled food. The tomatoes, and even the rocket, don't need to be super fresh. It's a great dish for using up leftovers and can be made with any variety of tomato. If your tomatoes are particularly juicy, you can either remove the seeds or simply leave them as they are and spoon out the aromatic tomato juice at the end. Instead of rocket you can also use basil, parsley or spinach – just whatever you have to hand. You can also swap the butter for margarine to make the crumble suitable for vegans. In this case, replace the parmesan with an equal quantity of breadcrumbs.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g tomatoes, cut into pieces
80 g rocket
1 garlic clove, squeezed
2 tbsp olive oil
1 tsp sugar
1 tsp salt
a little pepper


30 g breadcrumbs
30 g white flour
30 g grated Parmesan
½ tsp salt
30 g butter, cold , in pieces
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One shallow baking dish, greased.

How it's done

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Place the tomatoes, rocket, garlic, oil and sugar in the prepared dish, mix, season.


Mix the breadcrumbs, flour, parmesan and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Spread the crumble on top of the tomatoes.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C.

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