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Clover Classic Creamy baked tomatoes

Clover Classic Creamy baked tomatoes

Clover Classic Creamy baked tomatoes with Herb Crumble

Recipe by Zach Abrahams

Baked Tomatoes:
1x  Red onion (sliced)
400g Baby tomatoes/Exotic tomatoes
2T Balsamic vinegar
1T Brown sugar
10 Fresh basil leaves (roughly chopped)
4T Clover Classic plain
     Oil (for cooking)

Herb Crumble:
1 cup Flour
1 cup Butter
1 handful Fresh Italian parsley (finely chopped)
1t Fine salt
1t Black pepper


Begin by adding all the Herb Crumble ingredients to the food processor and pulse the machine until parsley is mixed through and resembles breadcrumbs. Place Herb crumble into the fridge to rest and firm up for 1 hour or in the freezer for 30 mins.

Add sliced red onion to a medium heat saucepan with a dash of oil and sauté until onions begin to soften, remove onions from saucepan.

Add baby tomatoes to saucepan, cook for +- 5mins (stirring constantly) or until tomato skins begin to split and tear, then add softened red onion, balsamic vinegar and sugar, stir to combine, allow sugar to dissolve and balsamic to reduce slightly then remove from heat.

Stir in chopped basil and Clover classic plain, spoon into an ovenproof dish, top with chilled herb crumble, and bake for 20-30 mins or until crumble is crispy and just starting to brown.

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