Savoury Crumble of Tomatoes, Provencal style

One of our 拿手好菜 (specialty) is apple crumble. When we saw this cookbook offering over 30 both sweet and savoury crumble recipes in Grenoble, we can't resist not buying. Not even the fact that all recipes are in French (better for me, let Rémi do all the cooking). And it's affordable at 7 euros, unlike those expensive celebrity chef cookbooks (I will blog about how to find good cheap cookbooks another time).

Published by Solar Editions, the book on Crumbles is part of a series of yummy looking small cookbooks. There are also books all about French charlottes, crêpes, gratin, souffles, crèmes brûlées, pâtes, to name a few. I almost wish to buy half the collection.

So on Sunday, we made a whooping three different types of crumbles at one go: tomatoes, courgettes and mixed berries. I conveniently helped with small little tasks, since I can't read the instructions.

Introducing the tomatoes crumble, which we liked most among the three. Not that the other two are bad.

Tomatoes Crumble, Provencal style
8 tomatoes
2 garlic
fresh parsley
olive oil
salt

Crumble:
200g breadcrumbs
3 tablespoons olive oil
pepper

Cut the tomatoes in half. Scoop out the flesh and drain away seeds and mince the remaining flesh.

Set aside olive oil for crumble in freezer until it thickens.

Preheat oven at 180 degree Celsius.

Chopped garlic and parsley. Mix all together with minced tomato flesh. Season with salt and olive. Spoon into the tomato halves.

To make the crumble, mix breadcrumbs with the semi-frozen olive oil. If you're making crumbs from fresh bread, toast first before tearing the bread into small pieces.

Sprinkle the crumbs over the tomatoes and bake for about 20 minutes.