Tomato Crumble with Looye JOYN tomatoes

Pre-heat the oven to 180°C.

Peel and cut the onions into half moons. Cut the Looye JOYN tomatoes into wedges. Coarsely chop the hazelnuts.

Heat a dash of oil in a frying pan and fry the onions over medium heat for 5 minutes. Stir regularly. Add the Looye JOYN tomatoes along with 1 tbsp Italian herbs. Fry for 3 minutes, deglaze with the balsamic vinegar and then add the honey. Caramelise for 15 minutes on low heat.

Sieve the flour into a bowl, add the (cubed) butter, salt, pepper, olive oil and remaining Italian herbs and knead into a crumbly dough. Then work through the Parmesan cheese and hazelnuts.

Put the caramelised Looye JOYN tomato-onion mixture in a greased oven dish, top with the crumble and bake in the oven for 25 minutes until golden brown.

Delicious with a dollop of sour cream and fresh basil!