The Home Grown Farm

The Home Grown Recipes

Savory Tomato Crumble


1 1/2 lbs. tomatoes

1 tsp. salt

1 Tbsp. apple cider vinegar

1 1/2 c rolled oats

6 Tbsp. almond meal

1/2 c grated cheese (Parmesan or other sharp cheese)

4 sprigs oregano

7 Tbsp. butter (or coconut oil)


  1. Preheat oven to 350 and grease a 9 x 13 pan.
  2. Slice tomatoes in half then place in pan and toss with salt and apple cider vinegar.  Set aside.


To make crumble:

  1. Mix oats, almond meal, cheese, oregano, and salt.
  2. Cut butter into small cubes and add to oat mixture.  Combine all ingredients by hand then spread evenly over tomatoes.
  3. Bake for 40 minutes until tomato juices are bubbling around the edges and the crumble is firm and golden brown.
  4. Remove from oven and let rest for 5 minutes before serving.


NOTE:  This recipe freezes and reheats well.  It can also be made with eggplant or zucchini.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest