Sunday, September 11, 2011

Tomato Cobbler

From the kitchen of One Perfect Bite...For all the cooking I've done, this was the first summer I've ever made a tomato cobbler. I'm not sure why. I love roasted tomatoes and I love cobblers, but I just never thought to combine the two. At any rate, two recipes for this dish crossed my path at approximately the same time. One came from the the test kitchens of Martha Stewart, the other came from the very capable hands of Mark Bittman. I've made both recipes and they are quite similar to each other, save for the topping. The Stewart recipe uses luscious cream biscuits to top her cobbler, while Bittman uses a flavorful cornbread to finish his. Both cobblers are delicious and I decided to feature the one from Martha Stewart Living only because it is the more photogenic of the two. Tomatoes are the real star of this dish, and when cherry or grape tomatoes are roasted, they have a lovely sweet taste that is truly memorable and quite different than that of their larger cousins. They literally burst in your mouth, flooding it with flavor. You'll need time to pull this dish together, but I promise you won't regret a moment you spend making the cobbler. It comes very close to making my socks go up and down. Tomatoes are flooding markets right now, and if you are looking for new ways to prepare them, I highly recommend this recipe. If you are a fan of tomatoes I know you will love this dish. It can be used as a hearty side dish or light main course. Here's the recipe.

Tomato Cobbler...from the kitchen of One Perfect Bite courtesy of Martha Stewart

1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry or grape tomatoes
1 tablespoon fresh chopped basil
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1-1/2 cups heavy cream, plus more for brushing

1) To make 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, basil, flour, and red-pepper flakes with 1-1/2 teaspoons salt and some pepper.
2) Preheat oven to 375 degrees F.
3) To make 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.)
4) 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. Yield: 6 to 8 servings.

One Year Ago Today: Firehouse Chili and World Trade Center Building # 6

Two Years Ago Today: Oven Baked Baby Back Ribs

You might also enjoy these recipes:
Stuffed Roasted Tomatoes - My Catholic Kitchen
Goodbye Summer Fresh Tomato Toast - A Bountiful Kitchen
Three Cheese Tomato Tart - Dishing Up Delights
Roasted Tomato Salsa - Inspired2Cook
Cherry Tomato and Kale Pie - Farmgirl Gourmet


Jocie's Mom said...

Looks lovely! I think I might actually prefer the cornbread one but having grown up in Oklahoma, I don't think I can help that :) Great recipe! Happy Sunday!

Valerie Harrison (bellini) said...

This is a very unique recipe Mary, and one that has intrigued me enough to try it.

Diane said...

I want to rush over and help you eat this LOL. Keep well Diane

My Little Space said...

This looks simply amazing! Yes, this is something I would love to try long long time ago. Btw, is it better to cut the tomatoes into half or it's better to have the whole thing? They look truly inviting. Hmmm...slurp.
Hope you're having a great week ahead, Mary.
Blessings, Kristy
p/s planning to go somewhere this year?

Tasha said...

I've never made a tomato cobbler either, and that fact seems like quite a shame after seeing yours. How delicious!

Unknown said...

I like the huge crust, it reminds me of a pot pie I make.

Quay Po Cooks said...

I will never think of making a tomato cobbler, now I know:D This looking awesome! Thanks for the recipe.

Martha said...

Mary this looks yummy and one I'll be trying soon.

That Girl said...

I have never even thought of tomato cobbler either, but I love the idea of topping tomatoes with corn bread.

Ginny Hartzler said...

I have never heard of such a thing, it is gorgeous and puffy. Really too pretty to eat!

Ellie said...

I wanted to come over and say thanks for visiting my blog and for your lovely comments.
*'ve been reading your blog and it looks great and all that lovely food, I'm going to have a good read here lol. I'll be back too.

Marco said...

Hi Mary. Thank you very much for your compliments. I also really like your blog. Advertise me !!! ah ah

Anonymous said...

Cornbread is exactly to my liking.Great recepie;)

Julie Harward said...

Thanks for your visit...your recipes looks wonderful! :D

Ryan said...

The roasted tomatoes sound delicious and those perfect biscuits on top make this sound like a wonderful end of summer meal. I love cobblers too and this looks so good!

Kat said...

Wow! This looks fantastic! Thank you so much for your lovely comment on my blog, it really made my day. I can't wait to check out more of your amazing recipes!!!


I will have to try this, as our neighbors huge tomato plants are also hanging on our side of the fence. Lucky us.

Thanks for your sweet comment on my blog series.


Joanne said...

I hope I can find more tomatoes so I can make this! It's been on my bucket list for a while!

Tanna said...

Oh, my goodness. I've never heard of a tomato cobbler, but I'm pretty certain my socks will be going up and down. LOL! Thank you. blessings ~ tanna

Esi said...

Tomato cobbler sounds amazing. I love roasted tomatoes!

T.W. Barritt at Culinary Types said...

Oh, I've been carrying this recipe around in my briefcase since a colleague mentioned it. One look at this photo, and I'm convinced I have to make this before tomato season passes.

Kim said...

I happen to have a lot lot of cherrie tomatoes. Really, this cobbler, I'm going to prepare it: tomorrow!

cityhippyfarmgirl said...

brilliant! I've never even thought of savoury cobbler before. Looks wonderful

Pondside said...

I was just at the farmers' market this afternoon and the tomatoes were gorgeous! They'd be perfect in this dish.

Jeannie said...

oh so yummy! I have not made any cobblers before can you believe it? I should try one day, yours looks delicious!

brandi said...

this sounds so good and different! great way to use up tomatoes.

June said...

This is totally ingenious and it's going on my menu next week. Thank you Mary. Once again, you've come through and I've certainly learned to listen when you say anything about your socks! LOL

Anonymous said...

What a unique dish. Can't wait to try it!

Unknown said...

I just made roasted tomatoes for the first time this weekend and they were AMAZING! I couldn't believe what I'd been missing all these years. Needless to say - this cobbler is a must try!

Unknown said...

This is just for me, Mary! Great!

June said...

Made this for dinner last night and it is absolutely delicious and will very likely become one of our new favorites. Thanks Mary - AGAIN!

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