Gail has a CSA share and prior to leaving for the shore – she picked up her weekly veggies, among them were tomatoes, many, many tomatoes. Most of the time I was at the beach we were trying to figure out what to make with all the tomatoes and then as we were sitting on the porch the neighbor came by with a basket of – can you guess – tomatoes!!!
The last night the neighbors came over for dinner, along with Gail’s nephew and fiance. Our goal – to use up everything in the refrigerator! We decided to try a recipe that was in the CSA newsletter for Tomato Cobbler. I liked the combination of the tomatoes and cornbread – but I think if I was to make it again – I would make the topping not so dense and figure out how to make the tomato filling a little “meatier”. I think it is worth tweaking and making again – really the flavor combination was wonderful.
Oil or butter for the baking dish
3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges
1 Tbl cornstarch
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp baking soda
4 Tbl (1/2 stick) very cold butter, cut into large pieces
1 egg, beaten
3/4 cup buttermilk, plus more if needed
1 cup freshly cut off the cob corn (we 2 ears leftover from dinner the night before
1. Cut the tomatoes into wedges, removing the watery seed center – place in a bowl.
2. Toss the tomato wedges with salt, pepper and the cornstarch, set aside.
3. Grease a square baking dish or a deep pie plate with the butter or oil.
4. Preheat the oven to 375˚F.
5. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt – pulse once or twice to combine.
6. Add the butter and pulse a few times until the mixture looks like coarse bread crumbs.
7. Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball. If the mixture doesn’t come together, add a spoonful or two of flour. If the mixture is too dry, add a few drops of buttermilk. Our mixture did not come together in a bowl and I added some more flour – I would not do this next time.
8. Fold the corn into the cornbread topping.
9. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.
10. Drop spoonfuls of the batter on top and smooth a bit with a knife. (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)
11. Bake for 45 to 50 minutes, until golden on top and bubbly underneath.
12. Cool to just barely warm or room temperature. To serve, scoop servings out with a large spoon. I was so excited about eating all the yummy food we prepared that I forgot to take a picture of the cobbler out of the oven! The cobbler is on the right (between the zucchini and pumpkin).