Cherry Tomato Cobbler

Helga Glaesel de BlandingOctober 13, 2011

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A savory tomato cobbler had never occurred to me, so this recipe caught my attention. I first saw it while browsing through one of Living Magazine’s recent issues, it seemed easy enough to make so I thought I would surprise Mariano on one of our weekly lunches. This is perfect for a comfort supper, too. Pair it with some chicken soup… mmm!

When we buy cherry tomatoes, we usually use them in salads, right? But they are so plump and juicy when you bake them, too. Which reminds me, I should upload a recipe I have for you guys… I made some fish with cherry tomatoes, cream, and thyme. Anyway, The combination of cheese, caramelized onions and these wonderful little plump tomatoes is so delicious! This really is a comforting meal. I did change the recipe a bit, I used cheddar cheese instead of gruyere, I used a couple of other spiced and I decreased the garlic from 4 cloves to 2. Busted! Yeah, I don’t like a lot of garlic in my food.

Cherry Tomato Cobbler

Adapted from Martha Stewart
Serves 4-6

Ingredients

For the filling:
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon oregano powder
1 teaspoon dried basil
Coarse salt and freshly ground pepper

For the biscuit topping:
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Cheddar cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1 1/2 cups heavy cream, plus more for brushing

Directions:

Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
Toss onion mixture, tomatoes, flour, and red-pepper flakes, oregano and basil with 1 1/2 teaspoons salt and some pepper.
Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.