3 tbsp olive oil
2 red onions, chopped
180g pack Romano peppers, deseeded and cut into small chunks
500g courgettes, cut into small chunks
3 cloves garlic, crushed
75g pitted black olives, halved
650g tomatoes, skinned and halved
2 tbsp sun-dried tomato paste
50g pine nuts
100g plain flour
75g butter, chilled and diced
1 tbsp chopped oregano, leaves only
50g freshly grated Parmigiano Reggiano
Tomato, pepper & pine nut crumble
3 tbsp olive oil
1. Warm the oil in a large saucepan over a low heat and fry the onions and peppers until lightly browned – about 8-10 minutes. Add the courgettes and fry for a further 5 minutes.
2. Stir in the garlic, olives, tomatoes and tomato paste, and cover with a lid. Cook for 15 minutes, stirring often to break up the tomatoes, until the sauce is thick and pulpy. Tip into a shallow freezerproof baking dish and leave to cool.
3. For the crumble, lightly toast the pine nuts in a dry frying pan over a low heat. Put the flour and butter in a food processor. Blend until the mixture resembles coarse breadcrumbs. Briefly blend in the pine nuts, oregano and cheese, then spoon onto the tomato base.
TO FREEZE Cover the dish with
foil or a double layer of clingfilm. Label and freeze.
TO REHEAT Transfer the dish to the fridge the day before serving to defrost thoroughly. Preheat
the oven to 190°C, gas mark 5. Uncover and bake for 40 minutes until the crumble is golden and the sauce is piping hot throughout.
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
Typical values per serving:
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This recipe was first published in Thu Nov 24 10:16:00 GMT 2016.