Tomato crumble from King Arthur Flour

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Notes about this recipe

  • jumali on August 22, 2012

    This dish was surprisingly good. I had serious doubts while the tomatoes were simmering--it looked like tomato sauce. I did add another teaspoon of ClearJel, and it tightened up nicely in the oven. Modifications--I substituted 2 cups of fresh corn for the cherry tomatoes for texture, and that was a great choice. I didn't have ramekins so I baked it in an 8X8 pan. Served in a pasta bowl with grilled salmon. I'll definitely make this again.

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