What you need:
- ½ Lb Smoked Bacon
- 3 pounds ripe tomatoes (8-10 medium), cored and cut into thin wedges (If field/hothouse tomatoes are out of season, good ripe Roma tomatoes are a great option)
- 6 tablespoons extra virgin olive oil (EVO)
- 1 TBSP cornstarch
- Salt and black pepper to taste
- 1.5 cup bread crumbs, preferably panko bread crumbs
- 1/2 cup chopped walnuts (or any “nut” of your choice…spouse excluded)
- 1.5 TBSP finely minced fresh garlic
- 3/4 cup grated Parmesan Cheese
- 1.5 TBSP melted butter
Putting it together:
- Fry bacon to a flexible cooked consistency. Remove to a paper towel. Chop coarsely into pieces. (Retain a few ounces of the bacon grease)
- Grease a large rectangular/square/round baking dish or a deep pie plate with 2 tablespoons of EVO; pre heat a grill or an oven to 360 degrees.
- Put thin tomato wedges in a large bowl, sprinkle with the cornstarch and then some salt and pepper.
- Add chopped bacon, a few ounces of the bacon grease, then toss and mixture. Let sit.
- In another bowl, combine the breadcrumbs, nuts, minced garlic, Parmesan cheese, 2 tablespoons EVO, and butter, then season with salt and pepper, and mix thoroughly.
- Re-toss the tomato mixture again and transfer it to the baking dish.
- Sprinkle the tomato mixture with the breadcrumb toppings. Drizzle remaining EVO over the crumble.
- Grill off-heat or bake until the crisp is as browned as you like, and bubbly underneath, usually 45 minutes.
- Let cool for 15 minutes before serving.
Its savory, hearty and will irritate vegetarians who will ask: “why didn’t you just make it without the bacon?”
You respond with: “Praise The Lard”
