• 5 pear tomatoes
  • 1 onion
  • 1 clove of garlic
  • Salt and pepper
  • For the crumble:
    • 90 gr. of flour
    • 25 gr. of almond flour
    • 10 gr. of fresh parsley
    • 2 cloves garlic
    • 45 ml. of olive oil
    • Salt and pepper
    1. Cut the tomatoes in half, remove the stem and cut each half into 4 pieces. Chop the onion and garlic.
    2. Heat the pan, add a little olive oil and add all the vegetables. Sauté over high heat for a few minutes. Add salt and pepper to taste and transfer it to a baking dish.
    3. Prepare the cumble. Chop the parsley and the garlic. In a bowl or deep plate, mix all the ingredients with your fingers until crumbs form. Spread over the tomatoes and bake at 200º for 15 minutes. After this time, we turn on the grill and lower the tray into the oven, so that the crumble is toasted without burning.
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