is it tomato fest time yet? featured heirloom tomato & white bean salad, fresh tomato salsa (pico de gallo) and heirloom tomato tapenade with bruschetta.
in 2010 the best tomato sauce in the world? and gott's gazpacho recipe was the title of the tomato story. the modestly titled "best tomato sauce in the world" is my go-to recipe all summer and i freeze bags full to use all winter. please, please, please use vine ripened...local...in season...summer tomatoes for this. honestly, without them don't bother. the gazpacho is from the chef of gott's, one of my favorite casual restaurants in napa. make...this..now.
last year i made chicken provençal for our annual book club/friends & family summer pool party. a easy, delicious recipe that can be doubled or tripled...whatever you need to feed a crowd.
this year i have been obsessing over cobblers and crisps and pies...buckles and "betties"...really any type of fruit with dough. i thought...why not a savory version featuring heirloom tomatoes? guess what? it is really, really good. a cast iron skillet is perfect for this recipe...or you can use any oven safe skillet. if you do not have one, sauté the onion and garlic in a pan and prepare the cobbler in a baking dish.
extra virgin olive oil
3 lbs heirloom tomatoes, sliced 1/4 inch thick
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 tbsp cornstarch
3/4 cup basil, chopped (separated)
1/4 cup herbs, torn or chopped (use a mix of your favorites...i like thyme, oregano and rosemary)
1/2 cup shredded parmigiano reggiano cheese (optional)
1 1/2 cups spelt flour
1 tsp baking powder (alum free)
1/4 tsp salt
1 tsp coconut palm sugar (or organic sugar)
1/4 cup extra virgin olive oil
1/2 cup milk (i use coconut milk, or you could use, almond or soy if you want to stay dairy free)
make the cobbler dough
add dry ingredients to medium bowl. using a fork, stir in the olive oil and 1/2 of the milk. stir in the remaining milk a little at a time until the dough just comes together when you pinch it between your fingers. (you may not need all the milk). set aside.
preheat oven to 375 degrees. warm a cast iron skillet over medium heat. add onion and sauté until translucent and just beginning to brown. add garlic and a pinch of salt. cook 1 minute, or until you begin to smell the garlic...do not let it burn. take skillet off the heat. sprinkle cornstarch over onion mixture. place a layer of tomatoes over onion. scatter 1/4 cup basil and the 1/4 cup mixed herbs over tomatoes. layer remaining tomatoes over the herbs. scatter 1/4 cup basil, pinch of salt and pinch of pepper over tomatoes.
drop spoonfuls of cobbler dough over tomatoes (about 2 tablespoons for each biscuit). the dough will not completely cover the tomatoes...this is a good thing, you want the steam to be able to escape. bake in preheated oven for 1 hour, or until biscuits are deep golden brown and tomatoes are bubbling. remove and allow to cool a minimum of 30 minutes to allow the juices to thicken. serve hot, warm or at room temperature. sprinkle remaining basil and the cheese over the cobbler and serve. (skip the cheese to keep this vegan)
summerfest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:
Cooking With Elise: Fresh Tomato Sauce
Jeanette's Healthy Living: Tomato Gazpacho Salsa
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What's Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads
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