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Tomato Corn Crumble

  • Prep 20 min
  • Total 50 min
  • Servings 6

Crumbles don't always have to be made with fruit. Enjoy your veggies in a whole new way with this savory recipe. ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
April 16, 2012

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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