SAVOURY TOMATO COBBLER with CHEESY CORNMEAL BISCUITS
What to do with the remaining tomatoes
from our neighbour’s community garden?
Maybe something warming and comforting?
Something to add a little heat to our little cabin on a chilly night.
SAVOURY TOMATO COBBLER
CHEESY CORNMEAL BISCUITS
(Omnia Stove Top version)
2 pints of cherry tomatoes, halved
1 small onion, peeled, halved and thinly sliced
1 garlic clove, peeled smashed and minced
1 handful of fresh basil leaves, slivered (a few more for garnish)
sea salt and pepper
1 cup flour
1 cup cornmeal
1 tsp baking soda
4 tbsp cold butter
1/2 cup grated aged cheddar
1/2 cup grated parmesan
3/4 cup *buttermilk
1 egg, lightly beaten
* see Galley Kay Notes below
In a mixing bowl, combine tomatoes, onions and garlic.
Season with salt and pepper.
Stir in basil leaves and pour into Omnia pan.
Drizzle with a bit of olive oil
Keeping the washing to a minimum,
wipe out the same mixing bowl,
dry and add flour, cornmeal and baking soda, combining well.
Cut cold butter into dry mix until it is about pea sized.
Add cheeses to mix.
In measuring cup combine *buttermilk and eggs.
Stir wet ingredients into the dry,
mixing just until combined.
Don’t over mix.
Drop biscuit dough onto tomato mixture by the spoonful.
There should be about 7- 8 biscuits.
‘Bake’ on heated Omnia base plate, covered
until tomato mixture is bubbly and biscuits are browned.
If using a traditional oven bake at 375 ° for about 30-35 minutes.
Galley Kat Notes
*I don’t typicially keep buttermilk onboard
but bring a small container of buttermilk powder
that I reconstitute with fresh water when needed.
I do however try to keep plain Greek yogurt in the cooler.
If no fresh buttermilk or buttermilk powder is available,
try using plain Greek yogurt ‘loosened up’ with a bit of milk or water.