Harvest Tomato Crumble Recipe 🍅🧀

Overview:

Name: Harvest Tomato Crumble
Cook Time: 2 hours and 25 minutes
Prep Time: 15 minutes
Total Time: 2 hours and 40 minutes
Description: This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.
Recipe Category: Lunch/Snacks
Keywords: Vegetable, Canadian, Potluck, Weeknight, Oven, < 4 Hours
Rating: ⭐⭐⭐⭐⭐ (5 out of 5)
Servings: 6
Calories: 250.3 per serving
Nutritional Information per Serving:
- Fat: 17.4g
- Saturated Fat: 8.3g
- Cholesterol: 32mg
- Sodium: 447.3mg
- Carbohydrates: 19.4g
- Fiber: 2.8g
- Sugar: 4.9g
- Protein: 5.8g

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Tomatoes: Core and cut the tomatoes in half lengthwise.
Arrange Tomatoes: Arrange the tomato halves, cut sides up and without touching, on a large foil-lined rimmed baking sheet.
Season Tomatoes: Brush the tomatoes with olive oil and sprinkle them with thyme, rosemary, salt, and pepper.
Roast Tomatoes: Roast the tomatoes in the preheated oven until the tops are shriveled and the bottoms are browned, about 2 hours.
Assemble Crumble: Once roasted, arrange the tomatoes, overlapping, in an 8-inch square glass baking dish. (Tip: You can make this ahead by letting the tomatoes cool, covering, and refrigerating for up to 24 hours. Add 20 minutes to the cooking time if refrigerated.)
Prepare Crumble Topping: In a bowl, stir together the breadcrumbs, grated parmesan cheese, and flour. Drizzle with melted butter and toss until crumbly.
Top Tomatoes: Sprinkle the crumbly mixture evenly over the tomatoes in the baking dish.
Bake: Bake the tomato crumble in a preheated 400°F (200°C) oven until the topping is golden and bubbly, about 25 minutes.
Serve: Once baked to perfection, remove the tomato crumble from the oven and let it cool slightly before serving.