Ingredients for Spicy Tomato Crumble
- Dry Breadcrumbs
- ½ cup rolled oats
- All Purpose Flour
- ½ cup grated parmesan cheese
- Dried Oregano
- Dried Sage
- ½ teaspoon salt
- Unsalted Butter
- Garlic Cloves
- 2 tablespoons capers (drained)
- Pepperoncini Peppers
- 1 tablespoon honey
- Dried Basil
- Dry Red Wine
- Italian Tomatoes With Juice
- Kalamata Olive
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How to Make Spicy Tomato Crumble
- **Make the Crumble Topping:** Preheat oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups breadcrumbs, ½ cup rolled oats, ¼ cup all-purpose flour, ½ cup grated parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon dried sage, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Set aside.
- **Make the Spicy Tomato Filling:** In a medium saucepan over high heat, combine 4 cloves minced garlic, 2 tablespoons capers (drained), 4-6 sliced pepperoncini peppers (adjust to taste), 1 tablespoon honey, 2 tablespoons chopped fresh basil, ½ cup dry red wine, 28 ounces (1 large can) crushed tomatoes, and ½ cup pitted Kalamata olives (halved).
- Bring to a rapid boil, then reduce heat to medium and simmer for 25 minutes, stirring occasionally, until slightly thickened.
- Pour the spicy tomato filling into a 6-cup greased casserole dish.
- Sprinkle the crumble topping evenly over the tomato filling.
- Place the casserole dish on a baking sheet (to catch any spills) and bake for 15-20 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving. Enjoy hot! Delicious with grilled fish or spooned over pasta.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
25g
Carbs
4g
