Spicy Tomato Crumble

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/3 cup dry breadcrumbs
• 1/4 cup rolled oats
• 1 tablespoon all-purpose flour
• 1/4 cup finely grated parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cold and cut into cubes
• 3 garlic cloves, minced
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 tablespoons finely diced pepperoncini peppers (see note)
• 2 teaspoons clover honey
• 1 teaspoon dried basil
• 1/2 cup dry red wine
• one 28-ounce can whole italian tomatoes with juice, roughly chopped
• 1/2 cup kalamata olive, roughly chopped

Recipe

• 1 make the crumble topping: combine the bread crumbs, rolled oats, flour, parmesan cheese, oregano, sage, and salt in a medium bowl. add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly. set aside.
• 2 make the spicy tomato filling: put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat. stir and bring to a rapid boil. reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
• 3 preheat the oven to 350°f (175°c). pour the spicy tomato filling into one 6-cup (1 1/2-quart) casserole dish and sprinkle with the crumble topping. place the crumble on a baking sheet and center in the oven. bake until the topping is golden brown and the filling is bubbling, about 15 minutes. serve the tomato crumble hot from the oven.