Tomato Crumble

Ingredients

• Filling

  • 1 kg ripe and firm tomatoes, peeled and cut in half lengthwise
  • 750 g demerara sugar
  • 2 tablespoons balsamic vinegar (30 ml)
  • 4 tablespoons Sicilian lemon juice (60 ml)
  • 1 piece cinnamon stick
  • zest of 1 Sicilian lemon

• Topping

  • 2 cups whole wheat flour (220 g)
  • half cup demerara sugar
  • half cup unsalted butter, chilled, cubed (100 g)
  • half cup chopped Brazil nuts (50 g)
  • half cup chopped walnuts (50 g)

Modo de preparo

1. Make the filling: in a large bowl, place the tomatoes and add the sugar, balsamic vinegar, lemon juice, cinnamon stick, and lemon zest. Cover with plastic wrap and let rest for 30 minutes at room temperature.
2. Transfer to a large saucepan and cook over high heat, stirring gently so the tomatoes don’t break apart, for 10 minutes, or until slightly thickened and glossy.
3. Remove from heat and set aside.
4. Prepare the topping: in a medium bowl, place the flour and add the sugar and chilled butter. With your fingertips, mix until a moist, crumbly texture forms. Add the Brazil nuts and walnuts, and mix.
5. Assembly: in a medium buttered baking dish, place the tomatoes and spread the topping over them. Bake in a preheated medium oven (180°C / 350°F) for 20 minutes, or until the topping is lightly golden.
6. Remove from the oven and serve hot or warm. If desired, serve with vanilla ice cream.

Tip: of British origin, it is a type of pie with a crunchy crust and apple, cinnamon, and nut filling, meant to be served hot as dessert. Nowadays, crumble has taken on new variations and unusual ingredients, with apple being replaced by tomato – rich in umami.