Spicy Tomato Crumble

This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh cooked pasta.–Mary Cech

Pepperoncini Kick It Up Note

Pepperoncini are also known as “Tuscan peppers.” They are medium-hot in taste with a slightly sweet flavor. A few of these chopped peppers will add an uplifting kick to a sandwich, or they can be stirred into tomato dishes to add pizzazz. They come pickled and are available in most supermarkets.

Spicy Tomato Crumble Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Makes 4 to 6 servings

Ingredients

  • For the crumble topping
  • 1/3 cup dry bread crumbs
  • 1/4 cup rolled oats
  • 1 tablespoon all-purpose flour
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cut into cubes
  • For the spicy tomato filling
  • 3 cloves garlic, minced
  • 1 tablespoon capers, rinsed, drained, and roughly chopped
  • 2 tablespoons finely diced pepperoncini (see Note)
  • 2 teaspoons clover honey
  • 1 teaspoon dried basil
  • 1/2 cup dry red wine
  • One 28-ounce can whole Italian tomatoes with juice, roughly chopped
  • 1/2 cup kalamata olives, roughly chopped

Directions

  • Make the crumble topping
  • 1. Combine the bread crumbs, rolled oats, flour, Parmesan cheese, oregano, sage, and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly. Set aside.
  • Make the spicy tomato filling
  • 2. Put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat. Stir and bring to a rapid boil. Reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
  • 3. Preheat the oven to 350°F (175°C). Pour the spicy tomato filling into one 6-cup (1 1/2-quart) casserole dish and sprinkle with the crumble topping. Place the crumble on a baking sheet and center in the oven. Bake until the topping is golden brown and the filling is bubbling, about 15 minutes. Serve the tomato crumble hot from the oven.
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Dan Kraan

Oct 12, 2009

It’s very easy to prepare for and assemble this tomato crumble. The filling sets up nicely once the topping is applied and the crumble is baked, so resist any tendency to reduce it too much. I had to keep an eye on the filling while it was stewing, stirring occasionally while it was reducing. The rich, tomato-y and savoury flavours complement grilled cod or grilled lamb very nicely.

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Carol Anne Grady

Oct 12, 2009

This tomato crumble was straightforward to make and gave delicious results. I used it as a topping to some baked salmon, and the sharpness of the capers wonderfully complemented the softness of the fish. I also love the kick from the pepperoncini and the crunch of the topping, which is much more robust and full of texture than a standard breadcrumb topping. Definitely a recipe I will go back to.

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Kristina Curro

Oct 12, 2009

I enjoyed this tomato crumble immensely. In the dead of winter this will be a winner. During summer, I think substituting the canned tomatoes with fresh tomatoes and dried herbs with fresh herbs would be worth trying. We will be making this again.

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Sonia Soelter

Oct 12, 2009

I really enjoyed this tomato crumble. I served it with both steak and fish, and it was wonderful with both. The addition of capers and olives really set it apart. I enjoy recipes that are successful with canned or fresh produce, and this one certainly fits the bill!

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Shelly Peppel

Oct 12, 2009

We found this tomato crumble so surprisingly delicious, that we plan to have friends over for dinner next week and make it again as soon as possible. With grilled tuna it was the perfect dinner. Sophisticated and memorable. We were dazzled.

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Lila Ferrari

Oct 12, 2009

This is a very easy recipe to make. It isn’t a side dish, however. I think the honey and rolled oats added nothing to the recipe but it was a delicious topping for the grilled fish I served it over. Next time, we’ll try it over pasta. The tangy sauce and crunchy topping should be a great foil for the pasta.

Testers Choice
Elsa M. Jacobson

Oct 12, 2009

Delicious! Great served as a side dish, even better with pasta, as author Mary Cech suggests. My favorite combination was as a brunch addition, served next to Mark Bittman’s Pasta Frittata. Serving it next to the eggs also added to the visual appeal, since this isn’t the prettiest dish ever. My version was more overall beige from the topping than the tomato crumble in the photo suggests. I wholeheartedly recommend it for taste but not for looks. One mouthful of the rich spicy tomato filling and it doesn’t matter a bit how it looks.

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