Tomato Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Tomato Cobbler

From Dorothy McNett's recipes at A perfect meal served hot out of the oven, along with a crispy lettuce and basil salad.

1/2 cup unsalted butter
3 cups diced fresh tomatoes (do not peel)
1 cup white or brown mushrooms, diced
1-2 green onions, diced
1/2 teaspoon sea salt
freshly ground pepper

2 teaspoons baking powder
3/4 cup raw sugar
1 cup unbleached all purpose flour, or gluten free flour
1/4 teaspoon sea salt
1 cup milk (or almond or hemp milk)
1 teaspoon pure vanilla extract, or vanilla bean paste

Put the butter into a 9 by 13 inch baking dish, and put it into the cold oven, and then turn on the oven to 350 degrees. While the oven is heating, the butter will be melting! Combine the diced tomatoes, mushrooms and onions in a bowl and stir in the salt and pepper. Set aside. In another bowl whisk together the baking powder, sugar, flour and salt. Whisk in the milk and vanilla. When the oven has reached 350 degrees, remove the baking dish and quickly pour the batter into it without stirring. Now pour the tomato mixture and any collected juices over the batter. Do not stir. Return to hot oven and bake 50-60 minutes,or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.

Recipe created 2014-09-02.

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