We are declaring this tomato cobbler the recipe of the year! It smells like the farmer’s market, right in your home. It reminds us of great times with families and friends, around a long table, children playing in the background. It tastes of nostalgia and good memories. It takes like home…
Tomato cobbler
Ingredients
Tomato base
- 15ml (1 tbsp) olive oil
- 1 red onion, diced
- 10ml (2 tsp) chopped garlic
- 500ml (2 cups) cocktail tomatoes
- 500ml (2 cups) ripe tomatoes,
- chopped
- 125ml (½ cup) red wine
- 15ml (1 tbsp) balsamic vinegar
- 30ml (2 tbsp) fresh flat-leaf parsley,
- chopped
- salt and freshly ground black
- pepper, to taste
Biscuit topping
- 500ml (2 cups) self-raising flour
- 15ml (1 tbsp) fresh thyme
- 60ml (¼ cup) mature Cheddar,
- grated
- a pinch of cayenne pepper
- 80g salted butter, cold
- 180ml (¾ cup) sour cream
- milk, for brushing
- fresh basil, to serve
Instructions
For the tomato base, heat the oil in a saucepan over medium heat. Add the onion and fry until soft and translucent, about 5 minutes. Add the garlic and fry for another minute. Add all of the tomatoes, the wine and vinegar, and let the mixture boil, about 15 minutes. Stir in the parsley and season.
Spoon the tomato base into a shallow oven dish.
Preheat the oven to 180°C.
For the biscuit topping, combine the flour, thyme, cheese and cayenne pepper in a large bowl. Rub the butter into the flour mixture with your fingers until it resembles coarse breadcrumbs.
Add the cream and stir with a fork until a ball forms. Make 5 balls, flatten them slightly and arrange on top of the tomatoes, leaving some space between each one as they will expand in the oven. 6 Brush the dough with milk and bake until golden, about 30 – 40 minutes. 7 Scatter fresh basil leaves on top and serve warm.
