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Tomato Cobbler

As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

  • prep: 50 mins
    total time: 2 hours 20 mins
  • yield: Serves 6 to 8

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Ingredients

  • For the filling
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • For the biscuit topping
  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.

  3. Step 3

    Preheat oven to 375 degrees. 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 slightly sticky.)

  4. Step 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.

Source
Martha Stewart Living, July 2011

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Reviews (7)

  • Amandade 4 Sep, 2014

    This recipe was incredible. I've never really baked much but the biscuits were very easy and turned out amazing. Great mix of comfort food in the biscuits and freshness from the tomatoes. Made this for a friend and she LOVED it. Will definitely make this one again. Great for a party! Also, even better the next day! I didn't heat it, just ate it cold, and it was great.

  • Kaetchen 22 Aug, 2012

    I made this last summer and although we liked it, the whole tomatoes were exploding hot juice as we tried to eat it! I made it again today and poked each tomato with the tip of a sharp knife. That helped a lot, but as others have commented the biscuit topping was done by about 45 minutes. Next time I would cook the filling 15 minutes or so, stir and then add the biscuits. I also used sharp cheddar cheese. Yummy! Doubling the onions wouldn't hurt, either.

  • katenh50 17 Aug, 2012

    Love making this recipe. Made it last year a few times and couldn't wait for my cherry tomatoes to ripen this year so I could make it again. I just wondered if anyone knows how many calories are in this lucious cobbler. Thanks.

  • samanthaalison 1 Aug, 2012

    I bought gruyere from Trader Joe's but when I grated it I found it somewhat bland, so I did half gruyere and half pecorino romano. The top was very brown after 45 minutes so I pulled it out. I would half each of the tomatoes next time so that the filling would be more blended. I'd probably double the onions, too. Overall, though, this is a brilliant idea and was a delicious dinner.

  • sigita 12 Aug, 2011

    Really delicious with in season tomatoes - there was some leftover which reheated well and was still as flavorful the next day. A great dish to bring to a summer dinner- would be good even at room temp.

  • JenLMorgan 7 Aug, 2011

    This recipe was delicious! I was short on cherry tomatoes & had to substitute slicing tomatoes which made it a little watery so I would not recommend that, but the flavor was great.

  • sweetiepye 16 Jul, 2011

    I made this last night, but could not find a shallow 2 qt. dish to cook it in. I used a deep 2 qt dish, and the biscuit topping was done after 44 min. cooking time. Not all of the tomatoes were as done as I would have liked them to be, but the flavor of the dish was fabulous. I did not substitute anything, and was so glad that I bought the gruyere. Do not use anything other cheese or you will miss some of best tasting biscuit topping that goes so well with the tomatoes.