Serves 6 as a side
Ingredients
1 onion, thinly sliced
2 cloves garlic, crushed
⅓ cup red wine vinegar
¼ cup firmly packed brown sugar
¼ tsp crushed fennel seeds
1 tsp mustard powder
1 tbsp tomato paste
125g dried figs, sliced
1 kg/10 heirloom tomatoes, sliced
For the crumble topping
2 slices sourdough bread, roughly torn into breadcrumbs
½ cup plain flour
½ cup rolled oats
2 tbsp each finely chopped parsley and chives
¼ cup finely grated parmesan
1 tsp each salt flakes and cracked black pepper
100g melted butter
Method
- Preheat oven to 180°C (160°C fan forced). Place the onion, garlic vinegar, sugar, fennel seeds, mustard powder, tomato paste and figs in a large, wide 1.5 litre baking dish and mix to combine.
- Arrange the tomatoes and gently toss to combine, and season with salt and pepper. Set aside.
- To make the crumble topping, combine the breadcrumbs, flour, oats, herbs, parmesan, salt and pepper. Add the butter and mix to combine.
- Scatter over the tomatoes, place on a baking tray and roast for 40 minutes, or until golden and tomatoes are tender. Set aside to cool for 5 minutes before serving.
