I'm quite fond of a savoury crumble. It may sound an odd concept, but it can be an easy way to turn a few ingredients into something that seems like a coherent dish. I'd recommend breadcrumbs for an easy savoury topping, though you could do something with oats and flour if you wanted.
I'm making the most of tomatoes while they are still in season. Not only that, one of my local convenience stores does a decent range of fruit and veg, including a 5kg box of vine tomatoes which works out significantly cheaper than if you buy them loose. As you may have noticed, I do like a bargain. Ok, it's not quite the same as having a superabundance of tomatoes from your own garden, but here's my first dish to tackle my tomato glut.
This was inspired by this recipe from BBC Good Food, though I've made a few tweaks to the recipe. I love that this dish is low-fat and really good for you (and also suitable for vegans, as long as you use oil not butter and a suitable bread), but if you wanted a richer dish you could dot some goats cheese over the top, or mix in a tablespoon of grated Parmesan with the breadcrumbs.
Ingedients
Four large vine tomatoes
1 clove garlic
1 tsp dried thyme
2 onions
1 small knob of butter or 1tsp olive oil
1 slice bread (I used a homemade crusty wholemeal loaf), made into crumbs
A few sprigs fresh thyme (or parsley, marjoram or oregano), to garnish
Method
Preheat the oven to 180C/350F/gas 4. Cut the tomatoes in half horizontally and arrange them in a baking tray. slice the garlic finely and sprinkle it over the tomatoes. Scatter the dried thyme on top too and season with salt and pepper. Bake in the oven for 30 minutes.
Meanwhile, slice the onions thinly and place in a pan with the butter or oil. Cook, stirring, over a low heat for about 20 minutes or until softened and sweet.
Put the onions into the base of another baking dish and arrange the tomatoes on top. Scatter the breadcrumbs over. Bake for a further 30 minutes or until the tomatoes are soft and the crumbs crunchy.
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