Tomato crumble with parmesan panko crust

Name: Tomato crumble with parmesan panko crust
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 Onions; 300 g cherry tomatoes; 500 g Romatic tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS White wine vinegar; 1/2 bunch or pot Basil; 200 g Parmesan (piece); 60 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 2 Egg yolk (Gr. M)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

2 Onions
300 g cherry tomatoes
500 g Romatic tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS White wine vinegar
1/2 bunch or pot Basil
200 g Parmesan (piece)
60 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
2 Egg yolk (Gr. M)

Directions

1
Onions peel, halve and in fine strips cut. Wash the tomatoes. Halve cherry tomatoes, quarter tomatoes. Heat 2 tablespoons of oil in a frying pan and sauté the onions for about 1 minute.
2
Sprinkle with 2 tbsp. sugar, caramelise and deglaze with vinegar. Stir in tomatoes, season with salt and pepper and fill into an ovenproof dish. Marinate for about 30 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash basil, shake dry, remove leaves and chop finely. Grate cheese finely. Mix with basil, panko, egg yolk and 2 tbsp. oil, season with salt and pepper.
4
Spread the Panko cheese mixture on the tomatoes. Bake in a hot oven for 8-10 minutes. Arrange crumble. Mashed potatoes go well with it.