An unusual dessert, perhaps of Sardinian descent, that goes well with aged Pecorino cheese.
- 3/4 cup fine bread crumbs
- 3/4 cup ground pecans or walnuts
- 1/2 cup vanilla sugar
- 1/2 to 1 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 4 large tomatoes, peeled, cored, seeded and cut into 1/4-inch thick slices
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla sugar
In a medium bowl, combine the bread crumbs, ground nuts, salt and 1/2 cup of the vanilla sugar. Add the butter and work in, using a fork or your fingertips, until the mixture resembles coarse crumbs. Place a single layer of tomato slices in the prepared baking dish and top with a heavy dusting of the dry mixture. Continue to alternate layers until the ingredients are used, ending with the dry mixture. Bake for 15 minutes or until a loose crust has formed. Use a spoon to cut the crumble into the hot tomatoes. Drizzle with the melted butter and sprinkle with the remaining teaspoon of vanilla sugar. Bake a few minutes more until the sugar has melted. Let cool slightly before serving.
Adapted from "World's Best Tomato Recipes: 99 International Favorites for the American Kitchen" (World's Best Publishers, 2006).
Tested by Bonnie S. Benwick.
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