Tomato and Sweet Onion Crumble

James Carrier

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
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.
  3. 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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