Are you drowning in tomatoes? I am, so I’m looking everywhere for ideas! I came across a recipe for tomato cobbler in Food Network Magazine. I made some tweaks to it, so here’s my version:

Tomato Cobbler

filling:

3 tbsp butter

1 medium onion, diced

2 cloves garlic, minced

1 tsp fresh thyme

1/8 tsp cayenne pepper

3 large tomatoes, cut into 1 inch pieces

1 tsp brown sugar

1 1/4 tsp salt

1 cup cherry tomatoes, halved

5 tbsp flour

 

Topping:

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp sugar

3/4 tsp salt

pepper to taste

1/3 cup shredded smoked cheddar cheese

2/3 cup skim milk

2 tsp whole grain mustard

Preheat oven to 350 and spray a 2 1/2 quart casserole dish with cooking spray. Melt butter in a large skilled and cook onion until soft. Add garlic, thyme and cayenne and cook another minute. Add tomatoes, brown sugar, and salt. Bring to a simmer and cook until the tomatoes soften (about 5 minutes). Remove from heat and stir in flour and cherry tomatoes. Pour into casserole dish.

Place flour, baking powder, sugar, salt, pepper, cheese and butter in a food processor and process until it resembles coarse meal. Add the mustard and pour in the milk with the machine running until it is just combined. Drop dough by spoonfuls over the tomato mixture. Bake 50 minutes to 1 hour then allow to rest about 15 minutes. Serve this in small bowls since it is like a stew.

I really enjoyed this. It’s essentially dressed up stewed tomatoes. It smells great. You could make this in individual little casserole bowls if you wanted (I would adjust the cooking time down for this). The biscuits on top are wonderfully tender and the smoky cheddar goes really well with the tomatoes.

 

Are you drowning in tomatoes? I am, so I’m looking everywhere for ideas! I came across a recipe for tomato cobbler in Food Network Magazine. I made some tweaks to it, so here’s my version: Tomato Cobbler filling: 3 tbsp butter 1 medium onion, diced 2 cloves garlic, minced 1 tsp fresh thyme 1/8 tsp … Read more →