Thursday, 17 July 2014

Tomato, red pepper and pesto crumble

Still got a bit of a glut of tomatoes and red pepper, but fancied something a bit mediteraanean - this worked - well, I thought so.  There were some bits of red pepper left on one plate - but I base this on young adult vegetable phobia... the crust was polished off by all.

So, for the crumble

olive oil
1 onion, chopped
chopped celery
crushed garlic
Chopped red pepper
6 large tomatoes, chopped
a little vegetable stock

Usual thing, sweat down onion and celery, then add garlic and other veg.  Simmer until soft, add water/stock if it's going dry/thick.

Crumble topping

rolled oats
grated cheese (I used cheddar)
2 big spoons of pesto
olive oil

Mix together.

Put the tomato mixture in an oven proof dish, top with crumble and bake for 30 minutes, or until golden.

Boil new potatoes, steaming the veg on top.

Ta-dah!  I though it was very tasty.  I think the meat eaters wanted a steak with it.

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