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8.22.2011

Tomato Cobbler


I've seen variations of Martha Stewart's Tomato cobbler floating around in blog world the past few weeks. Every time I see one my mouth waters. So I finally got enough cherry tomatoes together to make one for dinner.

I went to a farm stand/fruit farm with my mother over the weekend and found these wonderfully colored and sweet tasting cherry tomatoes. I couldn't NOT buy them.


Even though we grew our own tomatoes I wasn't sure I'd have enough for this recipe at home ripe.

Its the perfect combo... comfort food meets light fresh summer produce.

Cheesy buttery garlicky biscuit topping with juicy fresh tomato filling... and even a little zing from some added red pepper flakes.



Tomato Cobbler
Inspired by Martha Stewart

Ingredients:
1/4 cup EVOO
2 medium onions, thinly sliced
4 garlic cloves, minced
3 pounds cherry tomatoes
3 tbs all-purpose flour
1/2 tbs crushed red-pepper flakes
1 tbs of sugar
Salt and pepper to taste

For the biscuit topping
2 cups  flour
2 tsp baking powder
1 stick cold unsalted butter, cut into small pieces
3 cloves minced garlic
1 cup grated Gruyere cheese, plus 1 tbs, for sprinkling
1 cup light cream (plus 1 tbs for brushing)
1/2 cup sour cream

Directions:
In a medium fry pan on medium heat add in evoo, and onions. Cook stirring occasionally for about 20  minutes till the onions are nice and caramelized. Add in garlic and cook an additional 2-3 minutes.



In a large bowl add in tomatoes, sugar, flour, red pepper flakes and salt and pepper.



 Toss. Then add in your caramelized onions. Transfer to a large casserole dish.

Now for your biscuits... In a medium mixing bowl add in flour, baking powder toss with a fork. With a pastry blender blend butter and flour together till its pea sized.
Add in cheese and garlic.
Stir in cream and sour cream. Dough should be sticky it its too dry add in cream 1 tbs at a time.

I also had a great zucchini that I had picked up that day so I sliced it up and placed it around the edges of the dish before adding biscuit top.



Place drops of the dough on top of your casserole about 1/2 cup balls leave the center of the dish open so you can see your tomatoes still.



Brush with cream and top with remaining cheese.

Bake for 1 hour and 10 minutes. Biscuits should be browned and the tomatoes bubbly.

3 comments:

  1. I haven't seen this before and I don't know how I missed it! Looks really amazing!

    ReplyDelete
  2. Never heard of this but it looks awesome!

    ReplyDelete
  3. This is a wonderful cobbler..and savory one to go for..have never tried with tomato before.

    ReplyDelete

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