I know Judy loves these cool crisp mornings and sunless evenings that seem to be slipping in now and then, but not me! Where did the summer go? I know we always say that “time is flying by” but this summer raced by way too fast for me!
From my daughter’s wonderful weekend wedding, my grandson’s first birthday and baptism to getaways with the family, there has been way too much eating of fabulous food going on. It has been a great summer, but now it’s time to say goodbye and rethink some of our recipes, trying to make them all a bit healthier.
We begin with the my Tomato Crumble (one of the most requested dishes by the family) and re-work the crunch-crumble topping. The tomatoes are perfect right now and our gardens are full. So why not? My friend John has an amazing garden chock-full of big juicy tomatoes, and no one likes them at his house. Well, too bad, someone has to pick them … and that someone is me! I love this savory cobbler recipe and I know you will too!
Amazing Tomato Cobbler
This cobbler is a favorite in our family and requested at each and every party. By removing the flour in the topping and replacing it with a healthier choice, our dishes are now piled even higher and it is gluten-free as well!
For the tomato filling:
2 tablespoons extra-virgin olive oil
2 tablespoons butter (grass-fed)
2 medium onions, thinly sliced
4 garlic cloves, minced
1/2 tsp. fresh thyme, stemmed and minced
3 lbs. cherry tomatoes*
1/4 tsp. crushed red-pepper flakes
1/2 tsp. garlic powder
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
*Any tomato variety works perfectly.
Heat oil and butter in a large skillet over medium heat. Add the onions and cook until soft, stirring occasionally. Stir in the garlic and thyme, and cook until fragrant, about 3 minutes. Set the mixture aside to cool for 10 minutes. While the onions cool, preheat oven to 375 F. Butter a 9 x 13 baking dish or a round ceramic dish, about 10 inches (you can’t ruin this, just pile the filling high). Fill with tomatoes. Sprinkle red pepper flakes, garlic powder, salt and pepper and toss in cooled onion mixture. Stir to combine and taste. Re-season if necessary. Begin topping.
Crumble Topping, A Healthier Choice!
1 1/2 cups rolled oats**
6 tablespoons almond flour
1/4 cup chopped fresh chives
1/4 cup fresh parsley, minced
4 sprigs thyme, leaves picked and minced
2-3 leaves fresh basil
1/2 cup grated parmesan cheese
1/4 teaspoon pepper
1 pinch sea salt
5 tablespoons butter (grass fed), cold and into small pieces
Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond flour, grated parmesan, herbs and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. (Taste this! Re-season if necessary.) Sprinkle the crumble topping evenly over the tomatoes. Bake in the oven for 35-40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned
**The recipe was tested by grinding the oats a bit. Try leaving 1/2 the oats whole and grinding the other 1/2. The textures are perfect!