Harvest Tomato Crumble
Celebrate the flavors of late summer with this irresistible Harvest Tomato Crumble, a savory twist on a classic crumble that showcases the natural sweetness of ripe, juicy tomatoes. Layers of thickly sliced tomatoes are infused with garlic, olive oil, and fresh basil, creating a herby, aromatic base that feels like a Mediterranean-inspired hug. Topped with a crumbly mixture of rolled oats, Parmesan cheese, and buttery perfection, this baked dish combines a rustic, golden crunch with bubbling, tangy bursts of tomato goodness. Ready in under an hour, this versatile recipe works beautifully as a hearty side dish or a satisfying vegetarian centerpiece. Perfect for highlighting fresh seasonal produce, this tomato crumble is a must-try addition to your summer-to-fall recipe collection!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 cup (loosely packed) fresh basil leaves
- 1 cup all-purpose flour
- 1 cup rolled oats
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup (cold, cubed) unsalted butter
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 375°F (190°C).
Wash and core the tomatoes, then slice them into thick rounds. Lay the slices in an even layer in a baking dish.
Drizzle the tomatoes with olive oil, sprinkle with minced garlic, and add salt and black pepper to taste.
Tear the basil leaves into small pieces and scatter them evenly over the tomatoes.
In a mixing bowl, combine the all-purpose flour, rolled oats, and grated Parmesan cheese.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the mixture until it forms pea-sized crumbs.
Sprinkle the crumble topping evenly over the tomato mixture in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the tomatoes are bubbling around the edges.
Let the dish cool slightly for 5-10 minutes, then serve warm as a side dish or a rustic main course.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 19.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
