I know that all the food blogs are already passing around Tomato Cobbler recipes. There is a reason. It is insanely delicious. You must make this dish. And I understand that not everyone got over-excited back in April and planted 8 cherry tomato plants and is now harvesting 3 lbs of cherry tomatos every other day. You still need to make this dish. We will be coping with our overflow by making it weekly. Or maybe twice a week.
This is my version, adapted from Lottie+Doof’s version which uses Gruyere and heavy cream, which is really similar to the Martha Stewart Living version which uses a little less spice, and then there’s another version from Honey & Jam which uses thyme instead of cheese, which we’ll be trying next week. Let us know how you make it!
1/4 cup olive oil
2 large onions, thinly sliced
5 garlic cloves, thinly sliced
2.5-3 pounds cherry tomatoes
3 TBS all-purpose flour
1/2 tsp crushed red-pepper flakes
1 tsp salt
Heat oil and onions over medium in a large skillet. As soon as they start to sizzle turn the heat to low and leave them, without stirring, for half an hour. Once the onions are beginning to carmelize (turn sugary brown on the bottom) stir in the garlic and cook, stirring only once or twice, for another 5 minutes. Stir in the flour, red-pepper flakes, salt, and some fresh ground black pepper. Put the tomatoes into an 8×8 pan and stir the onion mixture into them.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 TBS cold unsalted butter, cut into small pieces
1 cup grated Asiago cheese (or Parmesan)
1 1/2 cups cold water
1/4 cup olive oil
Preheat oven to 375°F. Mix the flour, baking powder and salt in a bowl. Cut in the butter with a pastry cutter or crumble it in quickly with your finger tips until it is in very small pieces, the size of rice grains. Stir in the cheese. Pour in the water and oil and fold in with a rubber spatula. The dough will be sticky, even runny perhaps.
Spoon or pour the biscuit topping over the pan of filling. If possible leave some gaps in the topping for the tomato juices to bubble up in. Bake for 50-60 minutes until the tomatoes are bubbly and the topping is golden brown. If your topping sealed over your gaps you might have to poke some holes in it halfway through baking to make room for the bubbling juices. When done, cool on a wire rack for 20 minutes.