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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.
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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,
Author: Samantha Ferraro

Ingredients

Fried Shallots

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

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.