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.
Nadja - LouMalou
Ingredients
for 4 person
Tomatoes
| 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 |
Crumble
| 30 g |
breadcrumbs |
| 30 g |
white flour |
| 30 g |
grated Parmesan |
| ½ tsp |
salt |
| 30 g |
butter, cold , in pieces |
How it's done
Tomatoes
Place the tomatoes, rocket, garlic, oil and sugar in the prepared dish, mix, season.
Crumble
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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