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Savoury Tomatoes with Scone Topping

Serves 6


    Savoury Tomatoes and Dumplings

    This savoury, vegetable-filled, cobbler-style dish will satisfy the bread-lover in us all.


    Savoury Tomatoes with Scone Topping


    • 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


    Per serving:

    • kilojoules1452
    • protein11g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates45g
      • sugars8g
      • fibre8g
    • sodium478mg



    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.


    Preheat oven to 375 F (190 C).


    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.


    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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