Roasted Tomato & Corn Bread Cobbler
Submitted by Pamela Dunn
This is a vegetarian dish easily prepared for dietary restrictions or food allergies.
Ingredients
- 4 cups - Roasted Tomatoes w/liquid, home roasted is ideal *Substitute canned: 2cups whole peeled + 2cups diced roasted
- 1 pkg - Cornbread Mix (gluten and egg free mixes work fine)
- 2 Lg - Bay Leaves, fresh are preferable
- ½ cup - Basil, on the stem, fresh, and loosely packed.
- 3 sprigs - Thyme, fresh and on the stem.
- 3 cloves - Garlic, peeled and thinly sliced.
- 1 Tbsp - Sugar, brown or turbinado, to taste.
- 1 Tbsp - Olive Oil
- ¼ tsp - Salt to taste.
Preparation
- Pre-heat the oven according to instructions on cornbread package.
- Wrap herbs in cheesecloth with food-safe twine as a bouquet garni.
- Place the tomatoes in a sauce pan with the garlic and bouquet garni.
- Bring pot to a boil then reduce to a simmer for ~ 10 minutes. Taste liquid for salt and add to taste. Correct excess acidity carefully with added sugar if necessary.
- Oil the bottom of a baking dish - clay dish, crock or glass baking dish ~ 9”x 9”.
- Remove the tomatoes from simmering pot w/a slotted spoon and put into prepared baking dish, leaving the liquid and bouquet in the pot.
- Bring the liquid and bouquet garni in the pot to a boil and reduce the juices to a thick gravy-like consistency, then pour over tomatoes in baking dish.
- Prepare cornbread according to package instructions and spoon across the surface of the tomatoes. Smooth to even texture or leave rustic.
- Cook according to cornbread mix instructions. Cooking time may need to be extended to ensure corn bread is cooked through. Test with a toothpick and proceed in 5 minute increments.
Serve warm. A cup of sharp cheese grated across the top and melted under the broiler makes a nice presentation.
*This dish can be prepared with canned, pre-seasoned stewed tomatoes as well.
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