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Food

Savoury Tomatoes with Scone Topping

Serves 6

Written by
Savoury Tomatoes and Dumplings
This savoury, vegetable-filled, cobbler-style dish will satisfy the bread-lover in us all.

Ingredients

Filling
  • 1 1/2 Tbsp (30 ml) extra-virgin olive oil
  • 1 bulb fennel, cored and thinly sliced
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 lb (1.5 kg) grape or cherry tomatoes
  • 3 tsp (15 ml) balsamic vinegar
  • 1/8 tsp (0.5 ml) sea salt
  • 1 tsp (5 ml) dried thyme
  • 1/2 tsp (2 ml) ground black pepper
Scone topping
  • 2 cups (500 ml) organic wholewheat flour or gluten-free plain flour
  • 3 tsp (15 ml) baking powder
  • 1/2 tsp (2 ml) bicarbonate of soda
  • 1/8 tsp (0.5 ml) sea salt
  • 1/4 cup (60 ml) vegan butter, cold
  • 1 1/2 cups (350 ml) unsweetened, plain soy milk
  • 3 tsp (15 ml) apple cider vinegar
  • 1/4 tsp (1 ml) mild smoked or regular paprika

Nutrition

Per serving:

  • kilojoules 1452
  • protein 11g
  • fat 15g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 45g
    • sugars 8g
    • fibre 8g
  • sodium 478mg

Directions

01
To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauteu0301, stirring occasionally, for 20 minutes or until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly.
02
Preheat oven to 375 F (190 C).
03
To prepare scone topping, in large bowl, combine flour, baking powder, bicarbonate of soda and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough scone shapes, about 1/2 cup (125 ml) each, and place on top of tomato mixture (scones will be sticky). Sprinkle with paprika.
04
Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and scones are cooked and slightly brown. Let cool for 5 minutes before serving.

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