A few tomatoes and a leftover of grated parmesan cheese in the corner of my fridge … and nothing else. Oh yes! And a huge wave of laziness, preventing me from going out to do some groceries shopping. That’s how you end up with an improvised recipe, which ultimately was much better than to yield to the temptation of ordering pizza! 
For 4 people:
6 – 8 large tomatoes
1 onion
2 cloves of garlic
50g of parmesan cheese
150g of flour
80g of unsalted butter
Cornstarch (can be replaced with flour, although cornstarch is better)
Salt and pepper
Mustard
Ketchup
Remove the butter from the fridge to let it soften at room temperature.
Preheat the oven to 180 ° C.
In a bowl, mix the butter, flour, and grated parmesan and a little salt until the mixture turns into crumbles. (The quantities indicated in the recipe are very approximate. Generally, I watch over my mixture and add a little butter here, and a little flour there, and also a bit of parmesan cheese until I get a suitable result).
In a pan, sauté the minced garlic and onion with a little olive oil.
Peel the tomatoes (a few minutes of immersion in boiling waterworks very well!). Keep only the flesh (try to remove a maximum of seeds), and cut into thick slices. Put into the pan with the onion and garlic. Add salt and pepper.
Add a tablespoon of ketchup, and a spoonful of mustard.
Let the whole thing simmer a bit.
The tomatoes should let some water out. If the mixture in the pan seems too liquid, sprinkle with cornstarch in small doses, and mix well so it thickens a little.
You can also put a sprig of thyme in the pan, for flavor.
Fill small molds at 4 / 5 with stewed tomatoes. (If you make individual servings. But it also works with a unique dish)
Finish filling to the brim with parmesan crumble.
« Hydrate » the crumble with a drop of olive oil before baking 15 minutes approximatively.
Remove from the oven once the crumble has slightly browned.
Let cool ten minutes at room temperature before serving.
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