Tomato Corn Crumble

Tomato Corn Crumble

Blogger Cheri Liefeld of Adventures in the Kitchen shares a savory baked crumble—made with veggies instead of fruit—to serve as a side or to top grilled fish or poultry.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6 to 8

servings

Topping
1/2
cup whole wheat bread crumbs
1/4
cup quick-cooking or old-fashioned oats
1/4
cup grated Parmesan cheese
1
teaspoon dried oregano leaves
2
tablespoons cold light butter
Vegetable Mixture
4
cups chopped fresh tomatoes (about 4 large)
1
cup fresh whole kernel corn
1/2
cup pear tomatoes, cut in half
3
cloves garlic, finely chopped
2
tablespoons chopped fresh basil leaves
1/4
cup red wine
2
tablespoons honey
  1. Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray.
  2. In medium bowl, mix bread crumbs, oats, cheese and oregano. Cut in butter, using pastry blender or fork, until mixture is crumbly. Set aside.
  3. In large bowl, mix chopped tomatoes, corn, pear tomatoes, garlic and basil. Spoon into casserole. In small bowl, mix wine and honey. Drizzle over vegetable mixture. Sprinkle evenly with topping.
  4. Bake uncovered about 30 minutes or until topping is lightly browned and vegetable mixture is bubbly.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If fresh corn is not in season, use frozen. If pear tomatoes aren’t available, use cherry or grape tomatoes. You can also substitute a 28-oz can of whole tomatoes, drained and cut up, for the chopped tomatoes, if desired.
Mix in other fresh vegetables, like chopped zucchini or bell peppers, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.