I used an artisan french bread for my topping and the dish turned out so heavenly, I had to make it again! I highly recommend using the fresh herbs called for, but if you have to substitute with dry, I'm sure you could and would still taste yummy.
Tomato and Sweet Onion Crumble
Leftover bread, tomatoes from the garden, and Walla Walla sweet onions inspired Megan Wentworth to create this easy, savory side dish.
Yield: MAKES: 8 to 10 servings
More From Sunset
Amount per serving
- Calories: 153
- Calories from fat: 49%
- Protein: 4.6g
- Fat: 8.3g
- Saturated fat: 4.1g
- Carbohydrate: 16g
- Fiber: 2.3g
- Sodium: 229mg
- Cholesterol: 16mg
- 1 tablespoon olive oil
- 2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
- 3 cloves garlic, peeled and minced
- 2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
- 1/3 cup chopped fresh basil
- 3 tablespoons chopped fresh oregano leaves
- Salt and pepper
- 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
- 1/4 cup (1/8 lb.) butter
- 1/2 cup grated parmesan cheese
- 1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.
- 2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.
- 3. Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.
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