Tomato Crumble


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Tomato Crumble

A Parisian cook allowed USM to taste his favorite recipe while USM transformed his kitchen credenza into a bookshelf.

Serves 6
1.5 kg tomatoes (various shapes and colors)
4 tablespoons olive oil
2 teaspoons caster sugar
Peel of 1 orange
1 tablespoon sultanas
1 sprig of thyme
1 large clove of garlic
200 g flour
100 g freshly grated parmesan
100 g butter
50 g breadcrumbs
1 tablespoon pine nuts
1 pinch fine salt
Ground pepper

Wash and then roughly chop the tomatoes.
Heat the olive oil in a pan and sauté the peeled, crushed garlic clove.
Add the tomatoes, sugar, orange peel, sultanas and thyme on a high heat.
Season and simmer for about half an hour.

Make the topping by rubbing the chopped butter, flour, breadcrumbs and parmesan together with your fingertips until crumbly.
Add the pine nuts.

Heat the oven to 120°C (250° F)/100°C (200° F) fan/Gas Mark 1/2.

Take the tomatoes off the heat. Remove 2/3 of the cooking juice, the sprig of thyme and the orange peel.
Put the tomatoes in a greased ovenproof dish and cover with the crumble topping.
Place under the grill until the topping turns a lovely golden brown.
Then bake in the oven for 30 minutes.

Remove from the oven and serve hot with a green salad.

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