Monday, August 29, 2011

Tomato Cobbler

Oil or butter for the baking dish
3 lbs. ripe tomatoes (about 8 medium) cored and cut into big chunks
1 tbsp/ cornstarch
salt and freshly ground pepper to taste
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
4 tbsp. (1 1/2 stick) butter, cut into large pieces and refrigerated until very cold
1 egg beaten
1/4 cup low-fat buttermilk, plus more if needed

Grease a square baking dish or a deep pie plate with the butter or oil.  Preheat the oven to 375 degrees.
Put the tomato chunks in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine. 
Put the flour, cornmeal, baking powder and baking soda in a food processor along with the teaspoon of salt.  Add the butter and pulse a few times until the mixture looks like coarse bread crumbs.  Add the egg and buttermilk and pulse a few more times more, until the mixture come together into a ball.  If the mixture doesn't come together, add a spoonful or two of flour.  If the mixture is too dry, add a dew drops of buttermilk.
Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.  Bake for 45-50 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.
Makes 9 servings, about 3/4 cup each.