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Tomato and oregano crumble

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Ingredients for 2 servings:

  • 4 large beef tomatoes or 8 small ones
  • oregano
  • salt and pepper
  • Ras el Hanout
  • 120 g wholemeal spelt flour
  • 80 g butter
  • Salt
  • Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the tomatoes. Arrange them fan-shaped in a baking dish. Season with oregano, salt, pepper, and ras el hanout. Crumble the flour with butter and spices. Sprinkle the crumbles over the tomatoes. Bake in the oven at 200°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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