Tomato Cobbler

I didn’t used to like tomatoes, but growing up with the One Bite Rule I was instilled at an early age with a standard of trying things repeatedly.  And fortunately over the years I learned how wrong I was not to like tomatoes.  So when I saw this Tomato Cobbler I thought it would be a wonderful way to highlight delicious summer tomatoes.  This makes an awesome side dish, pair it with black bean burgers for a great vegetarian meal, or make some turkey meatloaf for a hearty omnivore meal.

Tomato Cobbler with Cheesy Buttermilk Biscuits

Serves 6

Adapted from Joy the Baker

Biscuits:

  • 2 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp rosemary (optional)
  • 3 Tbsp cold butter, cut into cubes
  • 3 Tbsp cold vegetable shortening, cut into cubes
  • 1/2 cup cheese, shredded (I recommend something sharp…sharp cheddar, blue, or gruyere)
  • 3/4 cup cold reduced fat buttermilk

In a food processor, combine dry ingredients and pulse to combine.  Add cold butter and shortening and pulse until crumbly then dump into a large bowl.  Add cheese and buttermilk and mix with a fork until just combined (dough will be shaggy).  Knead for about 10 minutes, shape into a disk and wrap in plastic wrap.  Refrigerate while making the filling.

Filling:

  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp balsamic vinegar
  • 2 lbs cherry tomatoes
  • 1/4 cup coarsely chopped basil
  • 3 Tbsp all-purpose flour
  • 1/2 teaspoon red pepper flakes
  • salt and pepper

In a large skillet, heat oil and butter over medium heat.  Add onions and season with salt and pepper.  Sauté until onions caramelize, about 15 minutes.  Remove from heat and add balsamic vinegar.  In a large bowl, toss tomatoes, basil, flour, red pepper flakes, salt and pepper.  Add onions and toss.

Preheat oven to 375°F.  Grease an 8″x8″ baking dish and pour in the tomato onion mixture.  Bake for about 25-30 minutes.  While the tomatoes bake, roll out the dough to 3/4″ thickness.  Using a 2″ biscuit cutter, cut out biscuits, reshape as necessary to get about 12 biscuits.  Once the tomatoes have cooked for about 30 minutes, carefully top with biscuits (6-8 should fit on top, freeze the rest or bake on a separate baking sheet).  Lightly brush the tops of the biscuits with buttermilk.  Return pan to the oven and bake for 17-20 minutes.  Until biscuits are golden and tomatoes are bubbling.  Let stand for 5 minutes before serving.

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