Categories: Casseroles, June2012, Summer, Tomatoes

Ingredients

• Tomatoes:
• 1 Tbs Olive oil
• 5 medium tomatoes, cut into 1/2" dice
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 tsp salt
• 1 tsp instant Clear Jel
• 1 pint grape tomatoes
• Crumble:
• 1 cup (2 ounces) Panka bread crumbs or other coarse bread crumbs
• 1/4 cup (1 ounce) grated Parmesan cheese
• 1 Tbs Vermont cheese powder, optional
• 2 Tbs fresh chives, chopped
• 1/4 cup (2 ounces) unsalted butter, melted

Directions

1. Preheat the oven to 375 degrees F. Grease four 8 to 10-ounce capacity ramekins, and place on baking sheet.

2. Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the diced tomatoes, the chopped shallot and garlic, the salt, and the Clear Jel. Stir to combine, and let simmer for 10 to 15 minutes, until the tomatoes have broken down and the resulting puree has thickened. Remove from the heat and add the whole grape tomatoes.

3. For the crumble, combine the dry ingredients, then mix in the melted butter.

4. Spoon a quarter of the tomatoes into each ramekin, and layer a quarter of the crumble mixture on top.

5. Bake the crumbles for 20 to 22 minutes.

6. Remove the crumbles from the oven, and let cool for 10 minutes before serving.

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