Apple or other fruit crumbles are dessert favorites, but how about a savory tomato crumble for dinner? I ran across a recipe for one in a baking catalog and it looked interesting. It appeared to be a little bland – no onions, thyme, oregano – so I decided to rev it up with my own version.  

Caramelized onions add richness to most savory dishes so I started with about 2 tablespoons of olive oil and 2 tablespoons of butter heating over medium heat in a large pot on the stove. I thinly sliced 3 medium-sized onions and added them with salt and pepper to the pan. Don’t let the onions burn, but instead slowly cook over lower heat and stir occasionally to make sure they are not sticking. After about 15 minutes, add a bay leaf and about 1 teaspoon each of dried thyme and oregano.  

As the onions continue to cook, dice 3 garlic cloves and chop 10-12 medium-sized tomatoes with skins removed. After the onions have cooked for about 30 minutes, they should be a nice brown color. Stir in the garlic and tomatoes. Add about 3 tablespoons of flour, 1 tablespoon of brown sugar and stir. Reduce the heat to low and let the pot simmer for about 20 minutes, stirring occasionally. Taste for seasoning and add salt if needed.

Remove the tomato mixture from the heat and incorporate about a pint of cherry tomatoes or tomatoes chopped into bite-sized pieces. Spray a shallow casserole dish with cooking spray and pour in the tomato mixture.  

For the crumble topping, mix together 2 cups plain bread crumbs, 1⁄2 cup grated Parmesan cheese, 1 tablespoon dried parsley flakes and 1 stick melted butter. Spoon the crumble over the top of the tomatoes in an even layer. Cook at 375 degrees for 20 minutes, until the topping is lightly browned. Remove from the oven and let cool for at least 10 minutes before serving.  

I served the tomato crumble with a spinach salad for Sunday night’s dinner. This recipe is a keeper and would also go well as a side dish for baked fish – I’m thinking salmon.

Labor Day and grilling just seem to go together – like meat and potatoes. Labor Day weekend always falls around my husband’s and my anniversary since we were married on September 1. It has been 29 years and we are still celebrating. This year I made steaks on the grill and smashed potatoes with rosemary and garlic. Then I decided to cool things off with my spin on a caprese salad. Caprese (pronounced kah-preeh-zay) salad is made with ripe tomatoes, mozzarella and fresh basil.

The steaks came from trading vegetables with a neighbor who raises Black Angus beef cattle – definitely one of my better trades. Those steaks are so good you don’t need to do anything to them. I let them come to room temperature on a plate with a splash of olive oil, salt and pepper while the grill pre-heated and I started the potatoes boiling.

To make the smashed potatoes, cut skin-on red potatoes into 1-inch cubes, throw in three smashed garlic cloves and a sprig of rosemary. Add just enough cool water to barely cover the potatoes and bring to a boil. As soon as the water boils, add salt, put on the lid and reduce the heat. Simmer for 15 minutes or until the potatoes are fork-tender.

I had a bag of fresh spinach that was going to get slimy if I didn’t use it soon, so I decided it would be part of the salad. First sauté onion and garlic in olive oil – they seem to be part of all my meals anyway. Season with salt, pepper and red pepper flakes. Then add about two cups of cherry tomato halves along with a splash of balsamic vinegar to the pan. I threw in the entire bag of spinach and 1⁄2 cup chopped basil. Toss the ingredients around so the oil and vinegar coat everything. \Put the lid on the pan and turn the heat off, letting it sit to wilt the spinach while working on the rest of dinner. The idea is to have tomatoes that are just heated and spinach that is slightly wilted. Don’t overcook it!

When the potatoes are finished boiling, strain them, remove the stick from the rosemary and let sit while the steaks go on a medium-high heated grill. Be sure to set the timer if you can’t watch the steaks. I usually set the timer for four minutes – it goes by fast and 5 minutes pass by the time I actually go outside and check the grill.
Meanwhile mash the potatoes and heat 1⁄2 stick butter and a cup of buttermilk or fat-free Half&Half in the microwave. It is best to add warm liquids to hot potatoes.
The buzzer is going off, so turn the steaks. Set the timer again – another 4 minutes. Pour the warmed liquid into the potatoes and continue to mash. Add salt, pepper or more liquid until the taste and consistency of the potatoes are perfect.

We like our steaks medium-rare and they are usually ready after 5 minutes on each side. It will depend on the thickness of the steak and cooking preferences. Remove the steaks and let them rest covered with foil for at least 10 minutes. A pat of butter placed on top while it rests makes the steak extra special – especially on an anniversary.

When serving, don’t forget to add shredded mozzarella to the caprese salad. I added a little to the potatoes too. Why not?