Tomato Onion Relish Savoury Crumble


Tomato Onion Relish Savoury Crumble (1)
Serve this super tasty savoury take on a crumble as a side with your main meal, or if you want it to be the hero, simply add a few leafy greens to serve with it.

Serves 6 as a side



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



  1. 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.
  2. Arrange the tomatoes and gently toss to combine, and season with salt and pepper. Set aside.
  3. To make the crumble topping, combine the breadcrumbs, flour, oats, herbs, parmesan, salt and pepper. Add the butter and mix to combine.
  4. 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.


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