March Madness: TOMATO COBBLER

 

Out of sheer desire to avoid root vegetables in March, I came up with a variation on my favorite summer tomato cobbler.  The use of canned and sun dried tomatoes makes this dish ethical when the fruit is out of season.  Try making multiple at the same time:  a large one to share for an easy Sunday dinner and individual portions in ramekins to bake off later in the week.   It is the perfect side for a roasted chicken.   Be sure to save the tomato juice for braises or soups.  Not all tomatoes are created equal; It is really important to use a flavorful, high quality canned tomato like San Marzano.

 

            Ingredients:

            2 leeks, cleaned and thickly sliced on a bias                    

            2 T butter

            2 cans of high quality chopped tomatoes, well drained

            1 ½ C golden sun dried tomatoes thinly sliced

            Handful of chopped basil

            Salt and pepper

                                                                                         

            Gruyere crust from tomato cobbler link above

            Egg wash

 

Method:

1. Make crust and allow time for it to rest. Roll it out and rest again.   

2. In a deep pan melt butter and sweat leeks just until they begin to soften.   Add both types of tomatoes and season with salt and pepper. 

3. Once the sun dried tomatoes begin to plump remove the mixture from heat.  Stir in basil.

4. Transfer tomato and leek mixture to buttered baking dishes. 

5. Cover the filling with the Gruyere crust.  Next brush with an egg wash. 

6. Bake at 350 F until the crust is browned and filling is bubbling around the edges. 

 

-CY

Comments

[ydy]

Sounds quilicious!