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Tomato Cobbler

22 Oct

Tomato Cobbler

I cannot pinpoint the exact reason it took me so long to make this savory tomato cobbler. Learn from my mistake, do not wait to make this. The biscuits are full of cheesy, hearty goodness with a crispy top and melt-in-your-mouth body. The Gruyère is the perfect accompaniment to the juicy little tomatoes (which are oh so delicious!), the caramalized onions, the garlic & rosemary all work in harmony. * The only change I made to the recipe was swapping the rosemary for thyme and only because I didn’t have thyme, and you just can’t skip on the herbs.*  I also want to point out that it calls for 3 pounds of tomatoes, not 3 cups! I misread the ingredients the first go-round. One pint of grape tomatoes weighs 10 ounces, so you will need approximately 5 pints. I know it seems like a lot of tomatoes, but it makes a massive amount of delicious food.

I love tomatoes, they are a staple in our home. It’s safe to say we eat tomatoes everyday. I cannot think of a recipe, that has cooked tomatoes in it, that is better! This one takes the cake (or should I say cobbler), it is my new favorite side!  I am anxious to make this for our Thanksgiving Day dinner. Actually, I should probably make two because I know most of us will be making a trip for seconds. This savory cobbler will undoubtedly impress your family or guests at the dinner table. It is definitely worth the time it takes to prepare it. I found that my cooking time was significantly less, by about 25 minutes. I would keep an eye on it after about the 40 minute mark. * Note to self, check the accuracy of the temp in my oven*  This dish would also be a hit at any office party or your next “bring a dish” gathering, as it reheats well. Thanks to Annie, of Annie’s-Eats  who posted this scrumptious recipe last month! I would love to hear from you, let me know what you think!

tomaot cobbler

Ingredients
For the filling
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
2 medium yellow
onions, thinly sliced
4 cloves garlic, minced
1 tsp. fresh thyme
3 lbs. cherry or grape tomatoes
3 tbsp. all-purpose flour
¼ tsp. red pepper flakes
1½ tsp. coarse salt
Pinch of black pepper

For the biscuit topping
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
8 tbsp. cold unsalted butter, cut into pieces
1 cup grated Gruyère cheese, plus extra for sprinkling
1½ cups heavy cream

Directions
To prepare the filling, combine the oil and butter in a large skillet over medium heat.  Add the onions
and cook, stirring occasionally, until cooked down and caramelized, about 20-25
minutes.  Stir in the garlic and thyme and cook until fragrant, 1-2 minutes
more.  Remove from the heat and let cool.

Preheat the oven to 375˚ F.  In a large bowl, combine the onion mixture, tomatoes, flour, red pepper flakes, salt and pepper.
To make the biscuit topping, combine the flour, baking powder and salt in a
medium bowl.  Cut in the butter with a pastry blender or two knives until the
mixture is crumbly and small clumps form. I used my hands, since I don’t have a pastry blender and the knife trick doesn’t work for me. Mix in the cheese.  Stir in the cream
with a fork until a sticky dough forms and the dry ingredients are
incorporated.

Transfer the tomato mixture to a 9 x 13-inch baking dish.  Using a large ice cream scoop or a ¼-cup measure, drop clumps of the biscuit dough evenly over the tomato mixture.  Sprinkle the top with
additional grated cheese.  Bake until the tomatoes are bubbling and the biscuits
are golden, about 1 hour and 10 minutes.  Let cool 20 minutes before serving.

Source: Annie’s Eats via Martha Stewart Living July 2011 via Pink Parsley Catering

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