Tomato & parmesan crumble

Serves 2.5
3500 g ripe tomatoes
1/2 tsp coarse sea salt
1 tbsp apple cider vinegar
1 clove garlic, crushed

1,5 cups rolled oats
6 tbsp almond meal
1/2 cup grated parmesan cheese
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter

Preheat the oven to 205°C. Grease a 22 cm baking dish or pie tin with butter (or coconut oil).
Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned.

Served with soft boiled eggs. Even better with a bit of bacon!