An easy, delicious way to use some of the late summer tomato glug as a veggie main or a unique side inspired by the American South.
- 420g (15 oz) Ripe Tomatoes, cut into rough chunks
- 1 tbsp Cornflour
- 1 tsp Dried Chilli Flakes
- 2 Large Garlic Cloves, crushed
- 1 tbsp Fresh Picked Thyme Leaves
- Sea Salt
- Freshly Ground Black Pepper
- 75g (2.5 oz) Plain (All Purpose) Flour
- 75g (2.5 oz) Cornmeal or Polenta
- 55g (2 oz) Unsalted Butter, cold from the fridge and cut into small chunks
- 60ml (2 fl oz) Buttermilk
- Pre-heat the oven to 190 degrees (375 Farenheit).
- Toss the tomato chunks together with the cornflour, chilli flakes, crushed garlic, thyme leaves and a generous amount of salt and pepper. Scatter across the bottom of a baking dish so that they form a single layer.
- To make the cornbread crumble topping combine the flour and cornmeal together with some more salt and pepper. Add the butter, and rub the flour mixture into the chunks until you’re left with a course sand.
- Stir in the buttermilk to form a loose dough, and scatter the chunks over the tomato mixture (see photos).
- Bake for 40 minutes and leave to stand for 10 minutes before serving.