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Tomato and Sweet Onion Crumble

MAKES: 8 to 10 servings

Leftover bread, tomatoes from the garden, and Walla Walla sweet onions inspired Megan Wentworth to create this easy, savory side dish.

Tomato and Sweet Onion Crumble

James Carrier
 1 tablespoon olive oil
 2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
 3 cloves garlic, peeled and minced
 2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
 1/3 cup chopped fresh basil
 3 tablespoons chopped fresh oregano leaves
  Salt and pepper
 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
 1/4 cup (1/8 lb.) butter
 1/2 cup grated parmesan cheese
Step 1

Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.

Step 2

In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.

Step 3

Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 153Calories from Fat 49
% Daily Value *
Total Fat 8.3g13%

Saturated Fat 4.1g21%
Cholesterol 16mg6%
Sodium 229mg10%
Total Carbohydrate 16g6%

Dietary Fiber 2.3g10%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.