These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Tomato Crumble

From Farm Where Life is Good

<p>A savory twist on the classic midwestern fruit dessert&#8212; using a&quot;vegetable&quot; fruit, the Tomato. A wonderful side-dish, or boost it up with some Tofurky-brand Italian sausages and serve it as a main event. Mmmmm good.</p>
Source: Adapted from King Arthur Flour catalog (Entered by Lara Rasmussen Anderson)
Serves: 4 sides

1 T olive oil
5 medium tomatoes, 1/2" dice
1 shallot, fine chop
1 garlic clove, crush and fine chop
1/4 tsp sea salt
1 tsp corn starch
1/2-1 lb cherry or firm paste tomatoes
1 c course bread crumbs
1/4 c grated parmesan-flavor vegan topping (Galaxy Foods)
1 T nutritional yeast
2 T chives, fresh, chopped
1/4 c margarine, melted

Step by Step Instructions
  1. Grease ramikins (4x 8-10oz) or baking dish (9x9) In large skillet, add olive oil, chopped tomatoes, shallots, garlic, sea salt and corn starch. Stir and simmer 10-15min until tomatoes are broken down and puree has thickened. Remove from heat and add whole cherry/paste tomatoes.
  2. Mix dry ingredients for crumble, then add melted margarine and stir to coat.
  3. Add tomato mix to baking dish(es), and top with crumble.
  4. Bake 20-25 minutes. Cool 10min pre-serving.