Harvest Tomato Crumble Food

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.

STUFFED TOMATO SALAD

Steps:

• Cook bacon until crisp; drain, crumble bacon and set aside.
• In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
• In another bowl, stir together celery, green onion and cottage cheese.
• Add bacon mixture.
• Cover and let stand for one hour in refrigerator.
• Line four salad plates with romaine lettuce leaves.
• Cut stem ends from tomatoes.
• Place tomatoes cut sides down, on lettuce leaves.
• Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
• Carefully spread out sections, forming a flower.
• Sprinkle with salt.
• Fill each with an equal amount of cheese mixture.

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.

HARVEST VEGETABLE & HAZELNUT CRUMBLE

Steps:

• Preheat oven to 400°F meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons 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 teaspoons oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 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 crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.