This tasty recipe was developed for us by Lisa at The Viet Vegan!
“It’s not the most traditional dish out there, but as a lover of savoury baked goods, this tomato cobbler combines the sweetness and acidty of tomatoes with the deliciousness of an herbed biscuit layer to create a savoury dish that can be enjoyed either as a part of dinner or even as dessert for those who don’t have much of a sweet tooth.
It’s perfect to bring to a picnic or summer BBQ (you could also cook this in the BBQ, although I’ve never tried this myself), but it’s just a lovely way to enjoy the abundance of Greenhouse Grown grape tomatoes.
I’ll leave a note at the bottom of the recipe for using larger tomatoes instead of grape, but I love taking advantage of any grape tomato sales I spot at the store and turn them into this baked tomato cobbler.”
- For the tomato layer:
- 1 tbsp vegan butter (like Becel Vegan margarine)
- 1 Ontario yellow onion diced
- 4 cloves garlic, minced
- 1 tsp white granulated sugar (or sweetener of your choice)
- 2 tbsp vegan parmesan (you can substitute nutritional yeast if you can’t find vegan parm)
- 2 tsp cornstarch
- 1 tsp dried basil
- ½ tsp dried rubbed thyme
- 3 cups of Ontario Greenhouse Grown grape tomatoes (about 2 pints) or enough to cover a single layer in your cast iron pan
- For the cobbler layer:
- 1 ¼ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp white granulated sugar
- ¼ tsp kosher salt
- 1 tbsp dried parsley (feel free to use 3 tbsp fresh if you have it)
- 4 tsp dried basil
- 2 tbsp nutritional yeast
- ½ tsp ground black pepper
- ½ tsp ground sage
- ½ cup vegan butter
- 1 cup unsweetened soy milk
- 1 tbsp grainy mustard
- For the tomato layer, in an oven safe cast iron pan (or a shallow dutch oven), cook onions in vegan butter over medium heat until slightly browned to bring out the caramelized sweetness. Add the sugar, vegan parm, cornstarch, dried basil, and rubbed thyme and stir well to incorporate the cornstarch. Add the greenhouse grown grape tomatoes and toss until everything is well coated. Cook until the tomatoes start to burst a bit and release some juices to absorb the cornstarch. Remove from heat.
- For the cobbler, preheat oven to 350°F (180°C). In a large mixing bowl, combine flour, baking powder, sugar, salt, parsley, basil, nutritional yeast and black pepper. Mix well with a fork to evenly disperse all ingredients. Using a pastry cutter or your fork, cut the butter into the flour until the butter is pea sized and coated into the flour.
- Add the soy milk and grain mustard to the mixture and stir well until you get a lumpy batter. Spoon over your tomato layer in the cast iron either as one large coating or in large spoonfuls to create the “cobblestone” look.
- Bake for 25-30 min or until the edges of the cobbler are golden. To test doneness, poke a cake tester halfway through to the cobbler layer (not as far down as the tomatoes) to see if any uncooked dough clings to the stick. Bake for about 3-5 min until done.
- Remove from oven and let cool for a bit (lest you bite into molten tomatoes). Enjoy the same day (it does keep in the fridge but it’s not quite as delicious).
You could also substitute sliced vine tomatoes or beefsteak tomatoes instead of grape tomatoes here. Slice into ¼ inch slices (like you would for a sandwich) and cut into half moons to fit your pan. Layer in the cast iron after you cook the butter and spices to cover about 3/4 inch in the pan before adding your cobbler layer. It will be significantly juicier but just as delicious!
Recipe by The Viet Vegan for Produce Made Simple