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    Tomato, pepper & pine nut crumble

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    Tomato, pepper & pine nut crumble

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    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.

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    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. 


    Average user rating

    4 stars