End-of-Summer Tomato Crumble

For the Tomato filling

• 1.5 pounds tomatoes
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• salt and pepper to taste

For the crumble

• 1 cup bread crumbs (preferably homemade)
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage (scant)
• 1/4 cup grated parmesan (optional)
• 2-3 tablespoons olive oil

1. Preheat the oven to 375F (190C). Mix the tomatoes, thyme, garlic, salt, and pepper in a bowl. Spread in a gratin dish (or other oven safe dish).
2. Make the crumble by stirring the bread crumbs, sage, marjoram, and parmesan if using together. Add the olive oil and stir until all crumbs are moistened. Sprinkle over the tomatoes.
3. When the oven is preheated, bake for 20 minutes. (While I didn’t do so, this dish would take well to being assembled beforehand, though perhaps I’d wait until baking to sprinkle the crumble on top).