Tomato cobbler is a late-summer treat

Written by Sally Sanders
Thursday, 20 September 2012 10:58

A great use for late harvest tomatoes.The temperatures are changing, fall is coming and bringing the cooler weather along for the ride! Our beautiful summer flowers are brown and quite stalky. Actually I am over them and sick of watering everynight.  Every time we walk by them it’s hard to believe they were once so gorgeous! 

But wait, off in the distance, in the backyard I see bunches of red, big beautiful red balls like Christmas tree ornaments. The tomato plants are flourishing!! What the heck are we  going to do with all of them?? Joy mentioned canning them, UGH....not me. If she wants to do that she can do it alone. 

However, I will think of making several  batches of sauce for Sunday sauce and freeze in dinner size portions for those nights when I come home late. I just love them in any salad combination, a simple spicy bruchetta and my mom’s favorite butter and tomato sandwiches on fresh white bread.

Joy has been perfecting a tomato cobbler all summer and it truly is scrumptious. My garden tomatoes were perfectly and the biscuit topping is crunchy and flavored with fresh herbs. It was such a hit with the family they are requesting we serve it for the holiday dinners to come. We loved it also with a tender beef or pork roast and definitely with the thanksgiving turkey! Enjoy!

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Amazing Tomato Cobbler

For the tomato filling:

2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter

2 medium onions, thinly sliced

4 garlic cloves, minced

1/2 tsp. fresh thyme, stemmed and minced

3 lbs. cherry tomatoes

3 tbsp. all-purpose flour

1/4 tsp. crushed red-pepper flakes

1/2 tsp. garlic powder

1 tsp. coarse salt  

1/4 tsp. freshly ground pepper

Heat oil and butter in a large skillet over medium heat. Add in the onions and cook until caramelized, stirring occasionally, about 25 minutes. Stir in the garlic and thyme, and cook until fragrant, about 3 minutes. Set the mixture aside to cool for 10 minutes. Taste and re-season.

While the onions cool, preheat oven to 375 degrees F. In a small bowl add the flour, red pepper flakes and garlic powder salt and pepper. Stir to combine and toss with the tomatoes. Butter a 9 x 13 baking dish or a round ceramic dish, about 10 inches (you cant ruin this, just pile the filling high). Fill with tomato mixture and begin topping.

Biscuit topping:

 2 cups all purpose flour

1 tbsp. baking powder

1 tsp. salt

1/4 cup chopped fresh chives

a small bunch of thyme, chopped (or any of your favorite herbs)

6 tbsp. chilled  butter, cut into 1/2-inch  pieces

2 large eggs

1/2 cup whole milk (we also used lower fat milks)

Sift flour, baking powder and salt into bowl. Stir in herbs. Add butter; rub in with fingertips until mixture resembles coarse meal.  Add eggs and milk and stir until soft moist dough forms. Turn dough out onto  generously floured surface. Knead gently just to combine. 

Drop dough by the tablespoon around top of filling, leaving some spaces and the tomatoes showing. in each dish (some filling will show around edges). Place  dishes on large baking sheet. Bake until topping is golden and tomatoes have burst and bubbly.  Bake 350F 30-40 minutes. If topping is getting too brown cover with a sheet of foil.