Green tomato...I don't know about you, but I immediately think "fried".
Cobbler...and my brain goes to a fresh Georgia peach cobbler.
Green tomato + cobbler = a savory dish that my sister, after her first bite, dreamed of getting to eat again the next day.
Yup, it's that good. So good in fact that we made it twice and happily devoured two big pans of it. Just the two of us and our Green Tomato Cobbler.
I've got to give credit to Marshall's Haute Sauce for the wonderful Ghost Chili Apple sauce we bought at the Portland Farmers Market. If you can, I'd suggest heading to Portland to buy some (or you can order it online).
If you can't get ahold of Marshall's hot sauce, just sub in your current favorite or dice up a hot pepper and mix it in.
The ingredients are healthy, but you won't remember that once you take your first bite. The cobbler part settles between the chunks of green tomato, resulting in a rich creaminess that causes you to double check the ingredient list...certain you must have added heavy cream, butter or something falling on a "high calorie" list (my sister did that exact thing after her first couple of bites).
Make a quick trip to your tomato plants or local farmers market, grab some green tomatoes (before fresh tomatoes of any color are finished for the year) and head to the kitchen to make this Green Tomato Cobbler.
Green Tomato Cobbler – serves 6
5 cups green tomatoes, chopped (5 or so- don't bother to seed them)
1 cup green onion, chopped (about 3 good sized ones)
1 tbsp olive oil
2 cloves garlic
½ tsp cumin
½ tsp salt
2 tsp Ghost Chili Apple Haute Sauce
2 tbsp brown rice flour
1 cup brown rice flour
¼ cup nutritional yeast (get it in the bulk section of a well stocked grocery)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup coconut oil (unmelted)
¼ cup applesauce
1 ¼ cups unsweetened soy milk (dairy milk works too)
Preheat oven to 375.
Cut the green onions into thin slices and the tomatoes into large chunks. Add both to a mixing bowl along with the remaining filling ingredients. Using your hands, gently mix and then pour into a 9-inch square dish or pie pan.
To prepare topping, combine the dry ingredients in a bowl. Using a pastry blender (or two forks), work the coconut oil and applesauce into the flour until pea sized crumbs form. Add the milk and stir to combine. Mixture will be more like a batter than a dough.
Pour the topping over the tomato mixture. Bake for 45-60 minutes, or until the tomatoes are clearly bubbling and the topping is nicely browned. Let cool for 10 minutes before serving.
279 calories, 13g fat, 34g carbohydrate, 4g fiber, 5g protein