Tomato Onion Relish Savoury Crumble

Serves 6 as a side

1 onion, thinly sliced

2 cloves garlic, crushed

⅓ cup red wine vinegar

¼ cup firmly packed brown sugar ¼ tsp crushed fennel seeds

1 tsp mustard powder

1 tbsp tomato paste

125g dried figs, sliced

1 kg/10 heirloom tomatoes, sliced

CRUMBLE TOPPING

2 slices sourdough bread, roughly torn

into breadcrumbs

½ cup plain flour

½ cup rolled oats

2 tbsp each finely chopped parsley and

chives

¼ cup finely grated parmesan

1 tsp each salt flakes and cracked black

pepper

100g melted butter

Preheat oven to 180°C (160°C fan forced). Place the onion, garlic vinegar, sugar, fennel seeds, mustard powder, tomato paste and figs in a large, wide 1.5 litre baking dish and mix to combine.

Arrange the tomatoes and gently toss to combine, and season with salt and pepper. Set aside.

To make the crumble topping, combine the breadcrumbs, flour, oats, herbs, parmesan, salt and pepper. Add the butter and mix to combine.

Scatter over the tomatoes, place on a baking tray and roast for 40 minutes, or until golden and tomatoes are tender. Set aside to cool for 5 minutes before serving.