Tomato cobbler from Food Network Magazine, September 2012 (page 170)

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Notes about this recipe

  • chawkins on September 21, 2015

    With the weather turning, I made this with what is likely the last of my tomatoes from the garden, there were a few cherries, but they were mostly regular and plum tomatoes. It smelled just like Campbell's cream of tomato soup when it came out of the oven, but the taste was much better, loved the grainy mustard in the topping.

  • debkellie on May 09, 2014

    With a glut of bush tomatoes (cherry tomatoes) on hand, I tried this tonight: my first ever cobbler. For a simple dish it was very tasty. The crispness of the top of the cobbler was a nice juxtaposition balancing softness of the tomato. I shaped the cobbler topping into quenelles for presentation effect ;-)

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