Spicy Tomato Crumble Recipe

Savory Baking | Chronicle Books, 2009

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.

Hands-On Time: 20 minutes | Total Time: 1 hour | Makes 4 to 6 servings

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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.