This is one of my absolute favourite recipes, you can eat it as is or serve it with pasta, chicken, fish, really whatever you want to add some amazing flavour.
I found it years ago in a lovely little recipe book filled with unique savory dishes. And I haven’t really seen this recipe posted anywhere. Give it a try for a potluck or special dinner, you won’t regret it!
What you need:
For the crumble topping
1/3 cup dry bread crumbs
1/4 cup rolled oats
1 tablespoon all-purpose flour
1/4 cup finely grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt
2 tablespoons unsalted butter, cold and cut into cubes
For the spicy tomato filling
3 cloves garlic, minced
1 tablespoon capers, rinsed, drained, and roughly chopped
2 tablespoons finely diced pepperoncini peppers
2 teaspoons honey
1 teaspoon dried basil
One 28-ounce can whole Italian tomatoes with juice, roughly chopped
Combine all topping ingredients and crumble together with hands. Place in fridge until ready to use.
In a saucepan, combine tomato filling ingredients and bring to a slight boil. Cook for about 25 minutes, what we’re trying to do is reduce the filling and thicken this slightly. Be mindful and stir often, there is some sugar in here so you can easily burn the bottom.
Preheat oven to 350F.
Place thickened tomato mixture into a baking dish. I have nothing so I used a 9″ cake pan, but whatever works for you. Top with crumble mixture and place pan on baking sheet (in case she bubbles over!).
Bake for 15 minutes or until topping is brown and tomato is bubbling!
Serve warm and enjoy!