Best 4 Harvest Tomato Crumble Recipes

HARVEST TOMATO CRUMBLE

Steps:

• Core and cut tomatoes in half lengthwise.
• Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
• Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
• Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
• Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
• (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.
• Sprinkle over tomatoes.
• Bake in 400°F oven until golden and bubbly, about 25 minutes.

TOMATO CORN CRUMBLE

Steps:

• Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray.
• In medium bowl, mix bread crumbs, oats, cheese and oregano. Cut in butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, mix chopped tomatoes, corn, pear tomatoes, garlic and basil. Spoon into casserole. In small bowl, mix wine and honey. Drizzle over vegetable mixture. Sprinkle evenly with topping.
• Bake uncovered about 30 minutes or until topping is lightly browned and vegetable mixture is bubbly.

HARVEST VEGETABLE AND HAZELNUT CRUMBLE

Steps:

• Preheat oven to 400 F,.
• Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
• Place on a large parchment paper-lined baking sheet.
• Roast until vegetables are tender and golden, about 25 minutes.
• Heat 1 tsp oil in a saucepan over medium heat.
• Add onions and cook until softened, about 3 minutes.
• Stir in tomato paste and cook, stirring for one minute.
• Add broth and bring to a boil.
• Boil 2 minutes.
• Remove from heat and whisk in cheese until it melts.
• Add vegetables to cheese sauce and transfer to a greased casserole dish.
• Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
• Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

TOMATO HARVEST MARINARA SAUCE

Steps:

• Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
• Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
• Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
• To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
• Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.