This recipe is an original to The Usual Saucepans, but it doubtlessly is inspired and comes in large part from its namesake in New Bistro, one of my favourite cookbooks. My version is a little more indulgent than its counterpart with extra flavours and a little complexity to make it a great main course recipe. If you want to make yours even more indulgent roast the tomatoes and peppers with some balsamic vinegar first. It serves 4 as a main course (with salad and bread on the side).
- 750g tomatoes
- 2 red peppers
- 1 red onion
- 2 cloves of garlic
- 1 handful of basil leaves
- 115g butter
- 100g parmesan
- 150g plain flour
- Salt and pepper
- 1 tbsp rapeseed or olive oil
Preheat the oven to 200°C and find either four small dishes or one larger, deeper one.
Start by preparing all the filling. Dice your onion as thinly as you can, crush your garlic and slice the tomatoes and pepper (thinly, in both cases). Once all that is done heat the oil in a large pan and sauté the onion for 2-3 minutes until it is starting to soften, then add in the garlic and continue for another 2 minutes. Add in the peppers and tomatoes and bring the whole thing up to a simmer. Once simmering for a minute or two, tear up and add in half of the basil leaves
Continue cooking the tomato mixture until the excess liquid has boiled off.
In a medium-sized bowl rub together the butter and the flour – this will be easier if you cube the butter first – until it resembles breadcrumbs, then grate in the parmesan and stir through.
When the crumble filling has lost the majority of the liquid (but not all, or your crumble will be dry), transfer into your crumble dish(es). Stir in the remaining basil. Sprinkle the crumble mixture on top and bake in the centre of the oven for about 25 minutes until it is golden brown on top and you can hear it bubbling.
Serve immediately with bread and a salad.