Tomato Crumble

This savoury and very easy to make crumble makes for a tasty main course, served with a nice green salad and a glass of your favorite wine…


750 g 
plum cherry tomatoes
30 ml extra-virgin olive oil
1 garlic clove finely chopped
1 shallot finely chopped
15 black olives (sliced)
fresh herbs (I used basil and thyme)
150 g oat flakes
2 tbsp sesame seeds
50 g almond flour
2 tbsp nutritional yeast
salt, pepper

Cut tomatoes in half lengthwise. Preheat oven (180°) Heat 1 tbsp of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the tomatoes, the olives, the chopped shallot and garlic, the herbs, the salt. Simmer for 10 to 15 minutes, until the tomato purée has thickened. Add the nutritional yeast and mix well.

To make the crumble: Combine the oat flakes, sesame seeds, almond flour with 2 tbsp of oil and enough water to form a coarse mixture.

Grease a ovenproof dish and spoon the tomatoes purée in, and the crumble mixture on top. Bake the crumble for 20/25 minutes, or until the topping is lightly browned.




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