I had some badly bruised tomatoes that I couldn't bear to let go bad, given it's September in Massachusetts. This is easily adaptable to however many tomatoes you have on hand. See the full story here: http://threecleversisters.com/2011/09/18/end-of-summer-tomato-crumble/ —sarabclever
Test Kitchen Notes
Even if you're out of end-of-summer tomatoes, make this recipe. Let the crumble fall over any soft, tender vegetables you have on hand (which are best chopped, to be sure they warm evenly), and wait for the heat of the oven to toast the herbs. There's something intrinsically homey about encountering a room scented with garlic, thyme, and sage. This is how you cook comfort, in the summer. —MBobinski
For the Tomato filling
1 1/2 pounds
cloves garlic, minced
Salt and pepper to taste
For the crumble
bread crumbs (preferably homemade)
1 scant teaspoons
grated parmesan (optional)
2 to 3 tablespoons
In This Recipe
Preheat the oven to 375° F (190° C). Mix the tomatoes, thyme, garlic, salt, and pepper in a bowl. Spread in a gratin dish (or other oven-safe dish).
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.
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).
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.