Green Tomato & Vidalia Onion Crumble – Kenneth Hardiman

Ingredients for 6-8 Servings

1. Ingredients

   • 2 tbsp extra virgin olive oil

   • 2 tbsp chopped garlic

   • 1½ lbs Vidalia onions, julienned

   • 2 lbs green tomatoes, rinsed, cored, and medium diced

   • ¼ cup fresh basil, chiffonade

   • 2 tbsp fresh oregano leaves, roughly chopped

   • Kosher salt, as needed

   • Cracked black pepper, as needed

   • 3 cups French baguette, cut into medium dice

   • 2 tbsp Old Bay seasoning

   • ½ cup unsalted butter, melted

   • ½ cup Parmigiano Reggiano, grated

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   Directions

   1. Preheat oven to 375°F.

   2. Caramelize the onions:
      Heat olive oil in a skillet over medium heat. Add the Vidalia onions and chopped garlic. Stir and cook until onions are golden and beginning to caramelize (about 6 minutes). Season with kosher salt and remove from heat.

   3. Layer the dish:
      Spread the caramelized onion and garlic mixture evenly in the bottom of a 3-quart baking dish (with at least 2-inch high sides).

   4. Prepare the tomato layer:
      In a bowl, toss the diced green tomatoes with basil and oregano. Season generously with kosher salt and cracked black pepper. Spread evenly over the onion mixture in the baking dish.

   5. Make the topping:
      In a separate bowl, combine the diced bread, Old Bay seasoning, melted butter, and grated Parmigiano Reggiano. Mix until bread is well-coated.

   6. Assemble and bake:
      Distribute the seasoned bread mixture evenly over the tomatoes. Bake for 20 minutes, or until the topping is golden brown and the juices are bubbling.

   7. Serve:
      Let the crumble cool for about 5 minutes, then serve warm.