Tomato Crumble Pie
photo by Mandy
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 large tomatoes
- 2 brown onions
- 1⁄4 cup fresh herb (your choice, I like basil and oregano)
- 1 teaspoon dry mustard
- 1 teaspoon salt
- fresh ground black pepper, to taste
- 3 slices sourdough bread, fairly thick
- 1⁄3 cup olive oil
directions
- Preheat oven to 180°C.
- Grease a 4 cup capacity baking dish.
- Core and thickly dice tomatoes, Slice onion into thin rings and roughly chop fresh herbs.
- In a bowl add tomato, onion, herbs, mustard, salt and pepper. Toss well to combine.
- Add mixture to baking dish.
- Coarsely chop bread - use a food processor, and pulse until you have coarse crumbs.
- Toss with olive oil, pile on top of tomato mixture.
- Place in oven and cook for 30 minutes or until nice and brown and bubbling.
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Reviews
-
Sorry Sarah, I wasn't a huge fan of this, I think it was the mustard powder that ruined it for me. I did a half batch & it turned out really really juicy, too liquid in fact, even though I used only a sprinkle of oil in the breadcrumbs. I used fresh basil & parsley & some dried oregano. Despite not really liking the flavour the mustard powder gave the dish, I did like the crumble topping. I used a crust of some wholemeal grain bread instead of sourdough & it was much nicer than the pkt breadcrumbs I tend to use in tomato pies so thanks for that tip!
Tweaks
-
Sorry Sarah, I wasn't a huge fan of this, I think it was the mustard powder that ruined it for me. I did a half batch & it turned out really really juicy, too liquid in fact, even though I used only a sprinkle of oil in the breadcrumbs. I used fresh basil & parsley & some dried oregano. Despite not really liking the flavour the mustard powder gave the dish, I did like the crumble topping. I used a crust of some wholemeal grain bread instead of sourdough & it was much nicer than the pkt breadcrumbs I tend to use in tomato pies so thanks for that tip!
RECIPE SUBMITTED BY
Sarah
Australia