Harvest Tomato Crumble

Total Time: 2 hrs 40 mins Preparation Time: 15 mins Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 6
• 15 plum tomatoes, vine ripened, newly harvested
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup fresh breadcrumb
• 1/3 cup parmesan cheese, grated
• 1/4 cup all-purpose flour
• 1/3 cup butter, melted

Recipe

• 1 core and cut tomatoes in half lengthwise.
• 2 arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
• 3 brush with oil, sprinkle with thyme, rosemary, salt and pepper.
• 4 roast in 350°f degree oven until tops are shriveled and bottoms are browned, about 2 hours.
• 5 arrange tomatoes, overlapping, in 8 inch square glass baking dish.
• 6 (make ahead: let cool, cover and refrigerate for up to 24 hours. add 20 minutes cooking time.) in a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
• 7 sprinkle over tomatoes.
• 8 bake in 400°f oven until golden and bubbly, about 25 minutes.