Tomato Crumble

Name: Tomato Crumble
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 250 g cherry tomatoes; 450 g Vine tomatoes; 3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Pot of basil; 125 g Parmesan cheese; 60 g Panko (Japanese bread flakes); 2 Egg yolk (size M); 2 TABLESPOONS Olive oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
250 g cherry tomatoes
450 g Vine tomatoes
3 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Pot of basil
125 g Parmesan cheese
60 g Panko (Japanese bread flakes)
2 Egg yolk (size M)
2 TABLESPOONS Olive oil

Directions

1
Onions peel, halve and in fine strips cut. Wash and clean the tomatoes thoroughly and cut them into halves or quarters. Heat oil in a pan, sauté onions for about 1 minute, dust with sugar and deglaze with vinegar.
2
Mix tomatoes with it, season with salt and pepper and marinate for about 30 minutes.
3
Wash basil, shake dry, pluck leaves from the stalks and chop finely. Grate cheese finely. Mix panko, basil, egg yolks, cheese and olive oil, season with salt and pepper. Pour the tomatoes into a sieve and put them into an ovenproof dish.
4
Spread the Panko cheese mixture on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Remove from the oven and arrange.