Tomato crumble

Directions

• Step 1 Take the butter out of the refrigerator. Divide the oil into both saucepans. Add salt and a pinch of chili. Cut the tomatoes in two, remove the seeds, and lay the halves face down in the saucepans. Cook for 10 minutes on low heat. Keep cooking until most of the juice is gone.
• Step 2 Turn the oven on to 180° (Th. 6). Remove the tomato skins as an option and place all the halves in the gratin dish, face still down. Add the wine vinegar to the juice left over in the saucepan, mix well, and pour it all in the gratin dish. Put it in the oven for 25 to 30 minutes.
• Step 3 In the meantime, slice the butter into chunks and put in a large bowl. Pour the flour, the almond powder, the parmesan cheese, 1 TBS of olive oil, a pinch of salt and a bit of chili. Lightly fry the crushed almonds and add them to this preparation. With the tip of your fingers, gently knead the mixture. Try not to insist on the butter to obtain large crumbs.
• Step 4 Take the tomatoes out of the oven, spread the balsamic vinegar evenly on the tomatoes. Cover the tomatoes with the dough crumbs. Place in the oven for another 25 minutes at 190° or Th5.