Options

Format:
Include:
PRINT
See more
James Carrier Photo by: James Carrier

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.

Sunset AUGUST 2004

  • Yield: MAKES: 8 to 10 servings

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. 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.

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
advertisement

Go to full version of

Tomato and Sweet Onion Crumble recipe

advertisement