Thursday, August 29, 2013

Tomato Cobbler

This is the time of year when tomatoes are overwhelming us.  (I need to remember this feeling of being overwhelmed in February when I'm really missing tomatoes. We've stopped buying tomatoes in the winter because the red orbs that resemble tomatoes you can buy then have no taste.  Especially compared to what you get right off the vines.)  The tomatoes we planted in the courtyard are going crazy right now, literally climbing the wall of our garage.

  One unique way to eat them is to make tomato cobbler.  It is inspired by the fruit dessert but savory.

I used cherry tomatoes cut in half, about three cloves of minced garlic and a generous amount of basil.  I put them all in to a baking dish and add salt and pepper.

Follow any old cobbler dough recipe (I used Joy of Cooking's) but reduce the amount of sugar to a teaspoon and increase the salt a bit.  Also add grated Parmesan cheese (about half a cup) and pepper (to taste) to the dough.  Dot the dough over the tomato mix:

Bake according to the cobbler recipes instructions and enjoy!

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