Tomato and Sweet Onion Crumble
Over a year ago
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Ingredients
- 1 tbsp. olive oil
- 2 sweet onions
- 3 cloves garlic peeled and minced
- 2 pounds ripe tomatoes rinsed cored and sliced
- 1/3 cup chopped fresh basil
- 3 tbsp. chopped fresh oregano leaves
- to taste Salt and pepper
- 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.) cut into chunks
- ¼ cup butter
- ½ cup grated parmesan cheese
Accompaniment
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Description
Leftover bread, tomatoes from the garden, and sweet onions inspired me to create this easy, savory side dish.
Method
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1
1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.
2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.
3. Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.
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