Tomato cobbler adapted from mark bittman

1.Grease a square baking dish cooking spray. Preheat the oven to 375˚F.

2.Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently to combine.

3.Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt. Add the butter and pulse a few times until the mixture looks like coarse bread crumbs. Add the egg and Rice milk and vinegar and pulse a few times more, until the mixture comes together in a ball. If the mixture doesn’t come together, add a spoonful or two of flour. If the mixture is too dry, add a few drops of buttermilk.

4.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. (I left large enough gaps that the tomatoes peeked out.

5. Bake for 45 to 50 minutes, until golden on top and bubbly underneath.

6. Scoop servings out with a large spoon.

I added 2 tablespoons fresh chopped parsely to the topping mix for a little color and taste. Spices can be added to this for more flavor.


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