Sherry-Tomato Cobbler
Updated Aug. 19, 2025
- Total Time
- 25 minutes, plus cooling
- Prep Time
- 5 minutes, plus cooling
- Cook Time
- 20 minutes, plus cooling
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Ingredients
- 2(½-inch-thick) slices of ripe heirloom tomato
- ¼ medium lemon
- ½ ounce tomato simple syrup (see Tip)
- 2½ ounces dry amontillado sherry
- Ice, plus more crushed ice, for serving
- Cherry tomatoes, for garnish, if desired
Nutritional analysis per serving (1 servings)
161 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a cocktail shaker, muddle together the tomato slices, lemon and tomato simple syrup. Add the sherry and ice cubes. Cover and shake vigorously.
- Step 2
Strain through a fine-mesh sieve into a chilled highball or Collins glass and top with enough crushed ice so that it mounds above the rim. Garnish with the cherry tomatoes and serve with a straw.
- Roughly chop ½ large heirloom tomato, and add to a saucepan along with ½ cup sugar and ½ teaspoon flaky salt. Muddle until the tomatoes are fully smashed and the sugar and salt start to dissolve. Add ¼ cup water, stir to combine, then bring to a simmer over medium-high heat. Lower the heat and continue to just barely simmer for 10 minutes, stirring occasionally. Cool completely, then strain through a fine-mesh sieve, pressing on the solids to release all the liquid. Discard the solids. Refrigerate syrup in a tightly covered container for up to 1 week.
Private Notes