So I was thinking what could I make…hhmmmm oh what about at Tomato Cobbler!!
Now this turned out in my mind just okay, after I made it I tasted a piece and thought I could make it better for sure 🙂
I then hopped in my car to take the over to my “food tasters” my “parents” 🙂
And they absolutely loved it!!!!!!!! I was so surprised but very happy.
When I went to the office the next day someone brought in a huge bag of fresh roma tomatoes from somebody’s garden, and as people were in our kitchen getting the tomatoes 🙂
Pat one of the many Great Men that work in our Corporate office, said “Oh I just love tomatoes”…I then said well you would love this new recipe that I came up with, I’ll take some of these tomatoes here and I will make it and bring it in for everyone to try.
So I did…and well as I’m sitting here typing this I have getting lots of emails and people stopping by and telling how good it was and can I get the recipe 🙂 Mostly from all the Great Women in our office 🙂
I am so happy that everyone loves it!!!!!!!!!!!!!!!!! Now I did change it a little from the first time I made it today so here is the recipe!!
Ingredients – added fresh basil – not in picture
score your tomatoes
boil your water
chop or squish tomatoes add to a colander to drain, keep juices
add melted butter and sugar together
add flour, seasonings, salt, pepper, baking powder mix
then add cheese and fresh chopped basil
baking dish I used
add batter to baking dish
then 1 cup of juices from tomatoes
add basil and cheese and bake till melted
this is the one I made of the office, didn’t take a picture till it was almost gone 🙂
Recipe – Savory Tomato Cobbler
I used a 2.75 qt. baking dish Pre-heat oven to 350 degrees
1/4 cup sugar
1/2 stick butter, melted
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. black pepper
2 tsp. Southwestern seasoning, **See Note below
1 tsp. Italian seasoning, **See Note below
3 tbsp. fresh basil, chopped, plus extra for topping
1 2/3 cup fresh Parmesan/Romano cheese, shredded, divided ***See Note below
1 3/4 to 2 cups tomatoes, skinned and drained
Spray your baking dish really good
Boil water in a large pot, score your tomatoes on the bottom with an “X”
Once water in boiling add tomatoes and boil for 30 seconds to 1 minute depending on size.
Pull them out and take a paper towel to pull skin off, then core and place in a colander over a large bowl. Add all tomatoes to colander then squish with your hands to release all juices, let drain as long as you can or over night in the fridge. (you will need the juice)
Batter – in a medium bowl add sugar and melted butter and stir to combine, then add flour, seasonings, salt, pepper, basil, cheese, baking powder and mix and fold to combine, then stir in milk. This will be sticky, once combined then spread out evenly into baking dish.
Top batter with tomatoes, then use 1 cup of the juices from the drained tomatoes (if you don’t have 1 cup add cold water to make 1 cup)
Pour over tomatoes the 1 cup of juices, then bake for 1 hour, once done you can top the cobbler with some more fresh chopped basil all over it and then sprinkle the rest of the cheese all over as well. The cheese will melt a little or you can return to the oven for a few minutes more to melt. Let set for 10 minutes before serving.
****Seasonings note – the southwestern blend that I used had a combination of cumin, garlic, oregano, cilantro leaves, coriander and chives. To make this I would take a heaping 1/4 tsp of each, that would make up what you need for this recipe. Or you can just use Italian seasoning entirely for this recipe.
****Cheese note – in my pictures I have Parmesan and Romano cheese, you do not have to use both you can just use Parmesan cheese. But Please…you must you fresh….you can shred a wedge or you can buy in a tub already shredded.
DO NOT use the Non-refrigerated kind in the Jar!!!
This dish would be great with a nice big salad!! I hope you will give it a try!!! Enjoy!!