Tomato Crisp

Filling:
36 oz cherry tomatoes, halved
5 garlic cloves, minced
1 tbsp. capers, rinsed, drained and chopped
2 tbsp. pepperoncini, minced
2 tbsp. honey
2 tsp. dried basil
3/4 cup red wine

Combine all ingredients in a medium pot over medium heat, stirring occasionally.  Bring to boil and reduce heat to simmer - allow to simmer for 40 minutes.  While mixture is simmering, make crisp topping.

Crisp Topping:
1/2 cup bread crumbs or panko
1/2 cup rolled oats
1 1/2 tbsp. flour
1/2 cup grated Parmesan
1 1/2 tsp. dried oregano
1 tsp. dried sage
1/2 tsp. salt
4 tbsp. unsalted butter, cold and cubed

Combine all ingredients in bowl and using your hands, work butter into the dry ingredients to create a crumbly mixture.  Set back into refrigerator.

Preheat oven to 350 degrees and pour filling into a pie dish, then sprinkle with topping.  Bake until the topping is golden brown and bubbling - 15-20 minutes depending on your oven.