The final dish is great hot, warm, cold as a main or as a side and as leftovers! What more could you ask for?
Ingredients (serves 4 as a main 8 as a side)
Total time: About 1 hour
- 1.5kgs (3lbs) tomatoes (ideally roma) cored and cut into large bite sized pieces – see note
- 250 (1cup) chopped sweet onion
- 15ml (1 tbsp) cornstarch
- 125ml (½ cup) feta cheese - optional
- Salt and freshly ground black pepper to taste
- 250ml (1 cup) flour - I used amaranth, anything will do
- 250ml (1 cup) cornmeal
- 7ml (1 ½ tsp) baking powder
- 2ml ( ½ tsp) baking soda
- 5ml (1tsp) salt & pepper - each
- 60ml (4 tbsp, 1/2 stick) cold butter, cut into pieces
- 1 egg, beaten
- 125-190ml (½ -3/4 cup) buttermilk, yogurt or soured milk
- 60ml (4tbsp) chopped basil, parsley, oregano, mint, or chives or 15ml (1 tbsp) chopped fresh thyme, oregano, or rosemary - optional
1. Preheat the oven to 375˚F
2. Grease a square baking dish, deep pie plate or casserole
3. Toss the tomato pieces with the cornstarch and some salt & pepper. Crumble in the feta cheese, if using.
4. In a food processor or bowl mix together the flour, cornmeal, baking powder, baking soda, and the salt & pepper. Add the butter and pulse (or cut in) until it looks like coarse bread crumbs. Add the egg and enough buttermilk to make a sticky but firm dough. If the mixture doesn’t come together, add more flour. If the mixture is too dry, add a few drops of buttermilk.
5. Add the herbs to the dough, if using, and mix them in.
6. Drop spoonfuls of the batter on top of the tomatoes and smooth the dough a bit if you want. Leave some gaps so that the steam from the tomato mixture can escape.
7. Bake for 45 to 50 minutes, until golden on top and bubbly underneath. Let cool it at least enough to eat!