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Tomato Cobbler

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This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."

Source: The Martha Stewart Show, May Spring 2008
Servings

Ingredients

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How would you rate this recipe?
28
  • leahmirbaba
    19 JUL, 2008
    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.
    Reply
  • Meltemi
    26 MAY, 2008
    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.
    Reply
  • angela22
    25 MAY, 2008
    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!
    Reply
  • pinkflame9
    23 MAY, 2008
    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.
    Reply
  • mabert
    20 MAY, 2008
    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.
    Reply
  • Madison71
    18 MAY, 2008
    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.
    Reply
  • MS10702140
    17 MAY, 2008
    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 .
    Reply
  • pinkdragonflies
    16 MAY, 2008
    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. :)
    Reply
  • kickypants
    16 MAY, 2008
    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?
    Reply

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