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    Home » Recipes » Vegetarian Recipes

    End of Summer Savory Tomato Crumble with Fried Shallots

    Published: Sep 27, 2018 · Modified: Dec 5, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

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

    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!

    A bounty of summers colorful tomatoes, perfect for roasting in a savory crumble.

    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.

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

    Looking for more ways to use up all those tomatoes?

    I have a slew of tomato recipes, because if you know me, you know how much I LOVE tomatoes! Stuff halved tomatoes into heirloom tomato focaccia or rolled up into my savory tomato challah. And of course, a classic, heirloom tomato salad with herb oil and burrata.

    Serve savory tomato crumble with a bright arugula salad for a light lunch.
    End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.

    Savory Tomato Crumble with Fried Shallots

    Samantha Ferraro

    LittleFerraroKitchen.com

    End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine French
    Servings 4 servings
    Calories 408 kcal

    Ingredients
     
     

    Fried Shallots

    • 1 shallot sliced thinly
    • ¼ cup grapeseed oil
    • Salt as needed

    Herb Topping

    • ½ cup flour
    • 4 tablespoon butter cut into small cubes
    • 1 tablespoon olive oil
    • ¼ cup freshly grated Parmesan
    • 2 tablespoon 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 tablespoon flour
    • 2 garlic cloves finely chopped or grated
    • 2 tablespoon balsamic vinegar
    • Fresh thyme and oregano leaves roughly chopped
    • Salt and pepper to taste
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    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: 408kcalCarbohydrates: 23gProtein: 8gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 43mgSodium: 260mgPotassium: 355mgFiber: 2gSugar: 5gVitamin A: 1426IUVitamin C: 17mgCalcium: 151mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Brandi says

      October 10, 2018 at 11:23 am

      5 stars
      How long does this bake? There's no instructions for that part. Thanks!

      Reply
      • Samantha says

        October 10, 2018 at 6:51 pm

        Hey Brandi! I've been having issues with my recipe cards lately so thanks for commenting! Recipe is updated and it's 40 minutes 🙂

        Reply

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