Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.
Serve warm or cold with meat, grilled fish or as a main dish with just a green salad.
- 1.2 kg tomatoes
- 60 g almond powder
- 20 g crushed almonds
- 40 g parmesan cheese
- 3 TBS wine vinegar
- 2 TBS balsamic vinegar
- 2 TBS olive oil
- 80 g butter
- 100 g flour
- Salt and freshly ground pepper
- 2 pinches of Espelette chili
- 1 gratin dish about 20 cm diameter
- 2 frying pans
- 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.