Tomato Cobbler
New York Times food writer and author Mark Bittman ("How to Cook Everything Vegetarian") joins Martha to prepare two mouthwatering recipes: tomato cobbler and shaved artichoke salad.
Tomato Cobbler
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Tomato Cobbler
New York Times food writer and author Mark Bittman ("How to Cook Everything...
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The Martha Stewart Show, May Spring 2008
- Yield Serves 6 to 8
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Ingredients
- Unsalted butter, for baking dish
- 3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
- 1 tablespoon cornstarch
- Coarse salt and freshly ground black pepper
- 1 cup all-purpose flour, plus more if needed
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
- 1 large egg, beaten
- 3/4 cup buttermilk, plus more if needed
Directions
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Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
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Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
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Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
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Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
This dish was pretty bland. I would try it again but doctor it up with maybe Italian seasonings, maybe less topping. I might even do a mix of tomato varieties to add some flavor.
I just made this (fresh out of the oven) for a 20 person cook-out. Since I read the comments and being a professional chef I did thusly: added feta, basil, real dried Greek oregano, garlic confit in cold-pressed Greek Olive Oil and sauteed onion puree. I also decreased the cornmeal by half and raised the flour by half, accomodate changes. To top it off I dried some Black Lebanese olives, crushed them and dried again to make a sort of olive dust.
This dish was HORRIBLE!!! It tasted hike tomatoes with hard, dry cornbread crumbled on top. My family are big tomato lovers; but this dish had to thrown in the garbage can. Nobody would eat it. It really irked me to have wasted that many tomatoes cooking this. Take my advice and prepare Paula Deen's Tomato Pie. It won't disappoint!
My family and I did not enjoy this dish. The tomatos tasted like ketchup and the cornbread like topping was hard and very blah. We do not plan on making this again.
I followed the recipe exactly and we loved it but my husband thought the tomatoes needed more flavor. I will probably add some basil and cheese the next time I make it. I also used the vine-ripened tomatoes.
I bought some roma tomatoes to try this one out. I think I will add some sauted onions, peppers, and mushrooms to the tomatoes. Then add grated cheese to the topping...I have some goat cheese and English white cheddar in the frig. Going to make this tomorrow for lunch. My mouth is watering.
I'd like to try this in large muffin tins for individual servings.Garlic would be a great addition, but fresh grated Parmesan would top this off .
This does snd interesting. I wonder how a sharp aged chesse would be in this? I agree with kickypants that it may need garlic and basil also. I suppose if u wanted to get away from the vegetarian aspects of it...Bacon would be good in it too. :)
Oooooooh...I can hardly wait to try this, but I think I might add some garlic and maybe fresh basil. Does anyone have any other ideas?