1 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup dry bread crumbs
2 tablespoons sugar, divided
1 teaspoon baking powder
1 teaspoon salt, divided
1 teaspoon dried basil, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
2 large eggs, room temperature, lightly beaten
8 large tomatoes, skins and seeds removed, coarsely chopped
1/4 cup butter, melted
Minced fresh basil, optional
1. Preheat oven to 350°. For topping, in a small bowl combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky); set aside.
2. In a large bowl, combine remaining 1/4 cup Parmesan cheese, 3 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter.
3. Bake, uncovered, until filling is bubbly and topping is golden brown, 35 to 40 minutes. If desired, top with fresh basil. Serve warm.
Prize Winning Recipe
I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce.
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 8 servings.
1 serving: 217 calories, 9g fat (5g saturated fat), 66mg cholesterol, 543mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein.