I love tomatoes unconditionally. I think I am in the minority.
People have a lot of issues with tomatoes. I only like raw tomatoes. I only like cooked tomatoes. I only like tomatoes when they are in sauces. Lots of qualifications. I can proudly say I like tomatoes of all shapes and sizes, cooked or uncooked—as long as it is tomato season. Shoot, that is a qualification. But have you seen the things they try to sell you in January in the Midwest? They have as much to do with tomatoes as a tennis ball does. Well, lucky us, tomato season is here. Let’s celebrate.
This cobbler is a great way to start the party. A pile of cherry tomatoes is topped with cheesy biscuit dough and baked until it is all bubbly and smells so good you will have a very difficult time waiting for it to finish cooking. The finished dish is delicious. There isn’t a better word to describe it. I shared this with two fair-weather tomato friends, Bryan “I don’t like raw tomatoes unless they are in pico de gallo, and I never like tomato guts” and Kerry “I don’t love cooked tomatoes“. Both agreed it was delicious. Bryan is even eating the leftovers as I type this. I served it with a salad and it made for a completely satisfying lunch. Bottom line: make this now.
Tomato Cobbler (adapted from Martha Stewart Living , July 2011)
- 1/4 cup extra-virgin olive oil
- 2 large onions, thinly sliced
- 5 garlic cloves, thinly sliced
- 2.5-3 pounds cherry tomatoes
- 3 tablespoons all-purpose flour
- 1/2 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
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 with 1 1/2 teaspoons salt and some pepper.
Preheat oven to 375°F. 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 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 50-60 minutes. Transfer to a wire rack. Let cool for 20 minutes.