Spicy Tomato Crumble

• 13 cup dry breadcrumbs
• 14 cup rolled oats
• 1 tablespoon all-purpose flour
• 14 cup finely grated parmesan cheese
• 1 teaspoon dried oregano
• 12 teaspoon dried sage
• 14 teaspoon salt
• 2 tablespoons unsalted butter, cold and cut into cubes
• 3 garlic cloves, minced
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 tablespoons finely diced pepperoncini peppers (see Note)
• 2 teaspoons clover honey
• 1 teaspoon dried basil
• 12 cup dry red wine
• one 28-ounce can whole italian tomatoes with juice, roughly chopped
• 12 cup kalamata olive, roughly chopped

1. Make the crumble topping: Combine the bread crumbs, rolled oats, flour, Parmesan cheese, oregano, sage, and salt in a medium bowl.
2. Add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly.
3. Set aside.
4. Make the spicy tomato filling: Put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat.
5. Stir and bring to a rapid boil.
6. Reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
7. Preheat the oven to 350F (175C).
8. Pour the spicy tomato filling into one 6-cup (1 1/2-quart) casserole dish and sprinkle with the crumble topping.
9. Place the crumble on a baking sheet and center in the oven.
10. Bake until the topping is golden brown and the filling is bubbling, about 15 minutes.
11. Serve the tomato crumble hot from the oven.

breadcrumbs, rolled oats, flour, parmesan cheese, oregano, sage, salt, unsalted butter, garlic, capers, pepperoncini peppers, honey, basil, red wine, whole italian tomatoes, kalamata olive

Taken from www.food.com/recipe/spicy-tomato-crumble-448858 (may not work)