Tomato, pepper & pine nut crumble


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


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.

Cook's tip:
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 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,593kJ
Fat 45.9g
Saturated Fat 15.6g
Carbohydrate 38.8g
Sugars 15.9g
Protein 13.8g
Salt 1.4g
Fibre 6.6g

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This recipe was first published in Thu Nov 24 10:16:00 GMT 2016.