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Mixed Tomato Cobbler with Gruyere Crust

Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.

Source: Martha Stewart Living, March 2000



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How would you rate this recipe?
  • christine.a.loudon
    4 APR, 2019
    This is a go to recipe for me. I have been making it since 2000. I bring to BBQs and all my friends love it.
  • youatethegrape
    25 AUG, 2018
    I've been making this nearly every year since 2000 (I have the entire issue saved!) and have never deviated from the recipe until this year. I decided to add a little arugula to the basil mix and it turned out superb. Thought about adding chard too. The key is to let. it. cool. completely.
  • JRosen
    18 SEP, 2013
    Every year I wait for late summer when we have an abundance of cherry tomatoes to make this. It's always part of our fall "garden dinner."
  • sevensullivans
    24 AUG, 2008
    The onion mixture that you made in step #4. We LOVE this recipe, it's easy to make and always tastes delicious!
  • Giya
    23 JUL, 2008
    This is an absolutely fabulous dish - quite beautiful with the different colored tomatoes. I've been making it for years after seeing it on Martha and guest Oprah prepare this dish. Everybody just loves it and it's really quite simple. It's great to bring for potlucks or picnics because it's best served at room temperature.
  • candaceroache
    8 JUL, 2008
    what onion mixture do i add?

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