Red Tomato Cobbler - Skirt in the Kitchen

Red Tomato Cobbler

~ Skirt in the Kitchen ~

Whisk together 1 stick melted unsalted butter and 1 can evaporated milk.

Whisk dry ingredients of 1 cup flour, 1 cups granulated sugar, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt.

Add spices of 1/2 teaspoon ground Saigon cinnamon

and 1/8 teaspoon nutmeg.

Pick the blooms and leaves of cinnamon basil.

Full blooms of cinnamon basil are incredibly sweet– add those, not the buds. Coil leaves together, finely slice then chop; mix into batter. Keep some for the topping. Add dry ingredients to wet; whisk.

Drain, very well, all the juice from stewed tomatoes, making sure that no liquid is present as much as possible. (If you use fresh tomatoes, remove membrane and seeds; otherwise, the cake will become soggy when baked. But the canned stewed tomatoes work best for this.) Add the zest of 1 whole lemon to the batter. Evenly lay tomato pieces onto the top of the batter in a round buttered baking dish.