Tomato and goat's cheese crumble

Firstly some trivia. The English don't appear to use cups as a measurement in cooking and instead weigh absolutely everything. This sometimes poses a bit of a problem for me, who in an attempt to avoid acquiring possessions while o/s, hasn't purchased kitchen scales!

Now, I think this dish is truly delicious. But because one of the main ingredients is cheese, I tend to make it only for guests or a special occasion.

I serve it with rocket + roasted pumkin + balsamic mixed together as a salad and some warm, crusty olive bread. Yumbo.

Tomato and goat's cheese crumble

1kg / 2 1/4 lbs tomatoes (mixed varieties, including 1 punnet of cherry toms)
5 tablespoons olive oil
225g/8 ounces goat's cheese (firm or soft)
50g/2 ounces pine nuts
100g/4 ounces breadcrumbs
50g/2 ounces parmesan cheese, freshly grated
salt and pepper

1. Pre-heat the oven to 375 F, 190 C/ gas mark 5.
2. Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pan, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
3. Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat’s cheese on top; repeat the layers.
4. Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
5. Bake for 20-25 minutes, until golden.

Cheers to Damien for introducing me to this recipe!