Yield: 8 Servings




2 TBSP            Extra Virgin Olive Oil

2 TBSP            Chopped Garlic

1 ½ lbs.            Vidalia Onions, Julienned

2 lbs.                Green Tomatoes, Rinsed, Cored and Medium Dice

¼ Cup             Fresh Basil, Chiffonade

2 TBSP            Fresh Oregano Leaves, Rough Chopped

As Needed      Kosher Salt

As Needed      Cracked Black Pepper

3 Cups             French Baguette, Cut into Medium Dice

2 TBSP            Old Bay Seasoning

½ Cup             Unsalted Butter, Melted

½ Cup             Parmigiano Reggiano, Grated






  1. Preheat oven to 375 degrees


  1. Heat olive oil in a skillet over medium heat. Add Vidalia onions and chopped garlic. Cook onions while stirring until they begin to brown and caramelize, about 6 minutes. Season onion and garlic mixture with kosher salt and remove from heat once golden brown.


  1. Place the onion mixture into to 3-quart baking dish with sides at least 2 inches high, and spread onions evenly onto the bottom of the container.


  1. Toss together the diced green tomato, basil, and oregano in a bowl. Season generously with kosher salt and cracked black pepper. Evenly distribute the tomato mixture on top of the onion mixture.


  1. Place diced bread, Old Bay Seasoning, melted butter, and Parmigiano Reggiano in a separate bowl and mix until thoroughly coated.


  1. Place bread mixture on top of tomatoes evenly.


  1. Place Tomato and Vidalia Onion Crumble in a 375-degree oven cook for 20 minutes until topping is golden brown and juices are bubbling. Cool for 5 minutes and serve warm.



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