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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Mary Cech in Savory Baking. This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh cooked pasta.—Mary Cech Ingredients:
1/3 cup dry breadcrumbs |
1/4 cup rolled oats |
1 tablespoon all-purpose flour |
1/4 cup finely grated parmesan cheese |
1 teaspoon dried oregano |
1/2 teaspoon dried sage |
1/4 teaspoon salt |
2 tablespoons unsalted butter, cold and cut into cubes |
3 garlic cloves, minced |
1 tablespoon capers, rinsed, drained, and roughly chopped |
2 tablespoons finely diced pepperoncini peppers (see note) |
2 teaspoons clover honey |
1 teaspoon dried basil |
1/2 cup dry red wine |
one 28-ounce can whole italian tomatoes with juice, roughly chopped |
1/2 cup kalamata olive, roughly chopped |
Directions:
1. Make the crumble topping: Combine the bread crumbs, rolled oats, flour, Parmesan cheese, oregano, sage, and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly. Set aside.
2. Make the spicy tomato filling: Put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat. Stir and bring to a rapid boil. Reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
3. Preheat the oven to 350°F (175°C). Pour the spicy tomato filling into one 6-cup (1 1/2-quart) casserole dish and sprinkle with the crumble topping. Place the crumble on a baking sheet and center in the oven. Bake until the topping is golden brown and the filling is bubbling, about 15 minutes. Serve the tomato crumble hot from the oven.
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