Savory Tomato Cobbler

[beac]

htuttle's call for vegetarian recipes sent me off on a bout of veggie-blog wandering and I found this:

Savory Tomato Cobbler

filling:
3 c fresh tomatoes, chopped
1 yellow onion, chopped
6 cloves garlic, minced
1 c chopped basil (I used 1/2c pesto)
2 tsp sugar
Dash tabasco
1/2 T balsamic vinegar
Salt & pepper


topping:
1 T flour
1 c flour
1 c cornmeal
1 tsp sugar
1/2 tsp salt
1 stick chilled butter, cubed
1 1/2 c gruyere cheese, grated (I used regular Swiss)
1/4 c water
1 tsp baking powder
1/2 c chopped parsley


Preheat oven to 375 degrees.


Saute onions and garlic in butter and let cool.


Mix tomatoes with 2 T flour, sugar, salt, pepper, vinegar, basil, and tabasco. Add onion and garlic mixture, stirring well. Transfer to a casserole dish.


In a large bowl, mix flour, cornmeal, and baking powder. Add butter and cut with a pastry cutter until you get a coarse meal. (I pulsed them in my food processor until I achieved that coarse meal look.) Add water and pulse until mixed, as drop-biscuit dough. Add more water if necessary. Fold in cheese and parsley.


Spoon topping over tomato mixture.


Bake 40 minutes or until crust is brown. Sprinkle parsley on top. Let cool before serving so that tomato juice settles.

Found here:http://msveggiesreview.blogspot.com/2009/09/back-with-j-and-j-and-tomato-cobbler.html

I think I might try this with various colored halved cherry tomatoes instead of chopped.

[Lifelong Protester]

1. I bookmarked her blog, as this looks good, but looks like it

serves about ten people! I'd have to cut it down somewhat for the two of us. It seems like something that would not 'keep' well and is best eaten fresh out of the oven.

[beac]

2. She mentioned in her post that it could be a great "pot luck" dish.

And I still didn't clue in on the giant size, so thanks for drawing my attentin to it. I'll also be paring it down for dinner for two.

[Arkansas Granny]

3. Some of the older ladies in the community where I grew up used to bring a dish

similar to this to covered dish dinners. They used cubed bread instead of a biscuit topping and just called it "Scalloped Tomatoes". I don't recall that they ever used cheese, either. I haven't eaten or thought about this in years. I'll have to try it out on the family the next time we all get together.

[Lifelong Protester]

4. Oh, yes! We called them "stewed tomatoes" even though the

definition of stewed tomatoes usually involves green peppers, celery, and onions as the only addition.

I loved those!

[hippywife]

5. My mom used to make that

just on the stove top, and I still love it. Bill doesn't care much for it so I've only made it maybe three times in the 13 years we've been married.

[Callalily]

6. Does that ever sound

yummy. I too have bookmarked the blog.