WINE PAIRING | Toasted tomatoes perfect for a side dish to any dinner
Twice in the past month, I've come across recipes for a "tomato crumble." A friend sent me one, and I discovered the other in a French cookbook. In both versions, diced tomatoes were seasoned with fresh herbs, covered with a combination of Parmesan cheese and bits of butter, then baked. I found the idea of a tomato crumble so enticing that my mouth watered at the thought. Since tomatoes are at their peak right now, I came home from the grocery with a bagful and began cooking.
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Added on: Sep 13, 2007 in
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Regional Cusine
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