End of Summer Savory Tomato Crumble with Fried Shallots

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

I may be writing this at the brisk of fall, but I am still savoring summers bounty. My 1st year of growing tomatoes was a prolific one and my plants did pretty darn well.

They grew huge and with only 4 small tomato starts, managed to harvest nearly 8 pounds of tomatoes this season. Now I call that success!

I still have a few pounds of tomatoes left and have been dreaming of creating a savory crumble of sorts. A few years ago I made a savory tomato cobbler which is one of my favorite recipes ever and have dreams of making a classic Southern tomato pie. For now though, most of those tomatoes turned into snacks, homemade tomato sauce and more recently, savory tomato crumble with crispy shallots.

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5 from 2 votes

Savory Tomato Crumble with Fried Shallots

End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Side Dish

Cuisine: French

Keyword: savory tomato crumble, tomato crumble, parmesan crumble topping,

Servings: 4 servings

Calories: 408kcal

Author: Samantha Ferraro

Ingredients

Fried Shallots

• 1 shallot sliced thinly
• 1/4 cup grapeseed oil
• Salt as needed

Herb Topping

• 1/2 cup flour
• 4 tbsp butter cut into small cubes
• 1 tbsp olive oil
• 1/4 cup freshly grated Parmesan
• 2 tbsp shredded gouda cheese
• Several stems of fresh thyme leaves removed and roughly chopped

Tomato Filling

• 1 pint of tomatoes any variety
• Drizzle of olive oil
• 2 tbsp flour
• 2 garlic cloves finely chopped or grated
• 2 tbsp balsamic vinegar
• Fresh thyme and oregano leaves roughly chopped
• Salt and pepper to taste

US Customary – Metric

Instructions

• Pre-heat oven to 400 degrees Fahrenheit.
• Start by heating grapeseed oil in a shallow skillet until hot. Add sliced shallots and fry for 3-5 minutes until lightly golden brown. This happens fast so keep an eye on them.
• Once done, use a slotted spoon to remove them to a paper towel lined plate and season with salt. Set aside.
• Make the herb topping by combining all of the topping ingredients in a bowl. Use your fingers or a fork to blend the butter into the flour evenly. The butter should be the size of small peas.
• For the tomato filling, cut any large tomatoes in half or quarters and the smaller tomatoes in half.
• Toss tomatoes with a drizzle of olive oil, flour, chopped garlic, balsamic, herbs and season with salt and pepper.
• Top tomatoes with herb topping mixture and bake for 40 minutes until the topping is golden brown and tomatoes have softened.
  
• Once done, top with fried shallots and fresh thyme.
  

Nutrition

Calories: 408kcal | Carbohydrates: 23g | Protein: 8g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 260mg | Potassium: 355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1426IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 1mg