Recipe: Savory Roasted Tomato Crumble

SAVORY ROASTED TOMATO CRUMBLE

"Soft, succulent, ripe tomatoes baked with a butter, crunch topping make for a stellar brunch dish. If you have a pretty earthenware pan that can be brought from the oven to the table or buffet, so much the better. A springform, souffle, or oval gratin pan will also work quite well."

3 pounds ripe plum tomatoes, cored and quartered
3 garlic cloves, thinly sliced
3 (5-inch) sprigs fresh thyme
2 (6-inch) sprigs fresh rosemary
sea salt and freshly ground black pepper (to taste)
2 tablespoons extra virgin olive oil
FOR THE CRUMB TOPPING:
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 cup shredded fresh mozzarella cheese (about 3-ounces)

Preheat the oven to 300 degrees F.

Place the tomatoes in the pan and scatter the garlic, thyme, and rosemary over them. Season with salt and pepper and drizzle the olive oil over the top.

Cover and bake 1 1/2 hours. Remove the pan from the oven, discard the herb sprigs, and set aside to cool.

Raise the oven temperature to 375 degrees F. Oil a 9-inch springform pan.

TO MAKE THE CRUMB TOPPING:
Place the flour, butter, and bread crumbs in a food processor and pulse until the butter has been reduced to pea-sized bits. Transfer the mixture to a large bowl and stir in the Parmesan cheese and pine nuts.

Remove the tomatoes from the roasting pan with a slotted spoon and place them in a springform pan. Cover with the crumb topping, pressing the topping down gently with your finger.

Bake for 45 minutes or until golden brown. Remove the tomatoes from the oven.

Turn the oven setting to broil.

Top the tomatoes with shredded mozzarella and broil for about 5 minutes, or until the cheese has melted and is lightly speckled. Cool slightly and serve hot.

Makes 5 servings
Source: Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora