I opt for a rustic, crusty white loaf when making these breadcrumbs but you could use an ordinary white sliced-just make sure it’s not too fresh. Serve the tomato crumble as an accompaniment to a piece of steak or as a main course with a few salad leaves. I witter on about the quality of tomatoes but do try and get vine-ripened ones rather than the pale, rock hard tomatoes that taste of nothing at all.
- 8 large ripe vine tomatoes, about 800g
- 175g crusty white bread, roughly chopped
- 100g chorizo slices
- 60g freshly grated parmesan cheese
- 25g pistachios
- 25g pine nuts
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 large garlic clove, crushed
- 5 tablespoons extra-virgin olive oil
- Slice the tomatoes through the centres horizontally and remove the core. Don’t worry about removing the seeds. Place the tomatoes, cut side down on a sheet of kitchen paper and leave to drain for about 20 minutes.
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place all the remaining ingredients apart from the olive oil in a food processor and blend to course breadcrumbs.
- Sprinkle over about a quarter of the breadcrumb mixture over the base of an ovenproof dish and arrange the tomatoes, cut side up, on top. Cover the tomatoes with the remaining breadcrumbs and drizzle over the olive oil. Bake in the oven for about 30 minutes until golden. Leave for about 30 minutes before serving.