Delicious & Easy
Savory Tomato & Thyme Crumble
This summer side dish is inspired by the season’s hottest desert (literally)—the fruit crumble. I swap summer berries and stone fruit for peak season cherry tomatoes, garlic, and fresh thyme. The crumble topping gets a savory spin with parmesan and loads of black pepper.
Ingredients for
Savory Tomato & Thyme Crumble
Crumble Topping:
- 1 cup all purpose flour
- ½ cup freshly grated Parmigiano-Reggiano
- 1 tablespoon fresh thyme leaves (or ¾ teaspoon dried thyme)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 stick of cold, unsalted butter
Filling:
- 2 pints cherry and/or sungold tomatoes
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 10–12 basil leaves
- 2–3 garlic cloves, thinly sliced
SERVES 4–6
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Instructions for
Savory Tomato & Thyme Crumble
- Preheat the oven to 350°.
- Make the crumble topping by mixing flour, Parmigiano-Reggiano, thyme, salt and pepper in a medium mixing bowl. Slice the cold stick of butter into 10 pieces and then add to the flour mixture. Toss to coat the slices of butter in flour, then flatten the butter into the flour using the tips of your fingers. Continue working the butter and flour until you have pea-sized clumps. Add 1 to 2 tablespoons of ice cold water and continue to gently work until a dough forms. Cover with plastic wrap and set in the fridge while you prepare the filling.
- To make the filling, use a paring knife to halve the tomatoes. Toss halved tomatoes in a medium mixing bowl with cornstarch, kosher salt, black pepper, red wine vinegar, torn basil leaves, and sliced garlic.
- Pour filling into a 9’’x13’’ baking dish or 10’’ cast iron. Using your fingers, crumble the dough and scatter over the filling.
- Bake for 60 to 75 minutes until the crumble topping is golden brown and the tomato filling is bubbling around the edges.
Frequently asked
Questions About This Recipe
When are tomatoes in season in San Diego County?
It's true you can find locally grown tomatoes in San Diego County almost anytime of year but summer is definitely the peak of the season.
Final
Notes & Thoughts
There Are Endless Ways to Eat Tomatoes
Anyone else run into tomato-burnout at the end of summer? If yes and you're a home grower, it might not be helpful when the little tomato plants like cherry or sungold give it one last go and start bursting off the vine like popcorn leaving you with buckets.
Tell us, what are some of your tips for preparing and preserving tomatoes of all varieties at the end of the season?
