Tomato and Goats Cheese Crumble
|Ripe tomatoes||36 Ounce (1 Kilogram, Preferably A Mixture, Including A Punnet Of Cherry Tomatoes)|
|Cheese||8 Ounce (200 Gram)|
|Pine nuts||2 Ounce (50 Gram)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Vegetarian cheese||2 Ounce, freshly grated (50 Gram, Parmesan Style)|
1. Heat oven to 190C/170C fan/gas 5. Chop tomatoes, keeping the cherry ones whole. Heat a little oil in a pan, add the chopped tomatoes, season, then cook for 10 mins until softened, stirring occasionally. Remove from the heat, stir in the cherry tomatoes.
2. Spoon half the tomatoes into a 1 litre ovenproof dish and crumble half the goat's cheese on top. Repeat.
3. Heat 3 tbsp oil in a frying pan, then lightly fry the pine nuts and breadcrumbs. Remove from the heat and stir in half the Parmesan-style cheese. Scatter over the tomatoes, then top with the remaining cheese. Bake for 20-25 mins until golden.