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American tomato Cobbler


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic and celery until tender, stirring now and again.
  • Add the tomatoes, chilli paste, brown sugar, parsley, stock and seasonings. Mix well and cook until thick and fragrant.
  • Then add the cherry tomatoes, mix well and briefly cook to warm through. Check for seasoning.
  • At the same time, combine the flour with the caster sugar and baking powder in a large bowl. Then add the cold butter and rub in with your fingers to form a breadcrumb-type consistency.
  • Add 2/3 cup milk with the mustard and thyme. Gently mix to form a sticky dough. (If too wet, add a little more flour and if too dry, add a little more liquid.) DON’T OVER BEAT!
  • Spoon the tomato mixture into a large gratin (or any ovenproof) dish and evenly spread it out. Then drop small balls of the dough on top, brush with a little extra milk and cook in the oven for about 30-40 mins until the dumplings are golden. Remove and set aside to rest for 15 mins before serving with crusty bread and a simple green salad on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 2 plump garlic cloves, crushed
  • 3 celery stalks, diced
  • 3 cans diced tomatoes
  • 1 tbsp chilli paste
  • 1 tspn brown sugar
  • 2 heaped tbsp chopped Italian (flat leaf) parsley leaves
  • ¾ cup vegetable stock
  • sea salt & freshly ground pepper
  • 1-2 punnets cherry tomatoes, halved or quartered
  • 1½ cups plain flour
  • 1 tspn caster sugar
  • 1½ tspn baking powder
  • 6 tbsp cold unsalted butter, diced
  • 2/3 cup milk
  • 2 tspn grain mustard
  • 1 tspn chopped fresh thyme leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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