Tomato Cobbler

Today's recipe is probably the most delicious way I have ever had tomatoes. And I love tomatoes.

The recipe comes from Lottie+Doof, who got it from Martha. I adapted the recipe even further, and will present you with options to make it your own, too.

If you even minorly like tomatoes, try this recipe. If you love tomatoes, then you will adore this recipe. I am keeping this one in my back pocket and plan on making it over and over again. It makes a great side dish with dinner, but as I experienced this morning for breakfast, it also is great with an egg on top for breakfast, lunch, or dinner.

I modified the recipe by using multigrain baking mix and buttermilk instead of making a traditional biscuit dough.  I made it with too much biscuit, so I am writing the recipe as I would make it in the future.

Tomato Cobbler 
12 servings
6 WW P+


Ingredients

• Tomato Mixture
• 3 lbs cherry tomatoes - I used a mix of heirlooms, red, and yellow cherry tomatoes
• 2 tbsp EVOO
• 2 yellow onions, sliced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3 tbsp flour
• Biscuit Topping
•  2 cups multigrain baking mix (like Trader Joe's)
• 1 1/3 cup reduced fat buttermilk
• 2 tbsp vegetable oil
• 1 c. shredded gruyere 
• additional 1/4 c. shredded gruyere and 2 tbsp buttermilk for topping 

Instructions

• Preheat oven to 375F
• In a medium size pan, heat EVOO over medium heat
• Caramelize onions - should take about 20 minutes
• Add garlic and saute for 3 minutes
• Add crushed red pepper flakes, tomatoes, and flour and toss to coat

action shot!

• Remove from heat
• Dump tomato contents into a large baking dish and distribute goodness evenly

• In a mixing bowl, combine baking milk, buttermilk, and veg oil
• Fold in shredded gruyere
• Drop biscuit mixture in 1/4 c. scoops over the top of the tomato mixture
• You can leave it in biscuit shape, or spread over the dough so that it covers the entire pan
• Bake for 35 minutes or until tomatoes are bubbly and biscuit topping is golden
• Top biscuit layer with a brushing of buttermilk and the 1/4 c. of shredded gruyere

• Bake for an additional 15 minutes
• Let cool 10-15 minutes before eating - those tomatoes are like boiling flavor bombs!

 I enjoyed my tomato cobbler with veggies and chicken. A perrrrfect meal (with a cute boy). 

This recipe could be changed by switching up the cheese. I think it would be divine with bleu cheese or gorgonzola! You could also spice up the tomatoes differently - say with an herb like basil or rosemary. A rosemary/tomato mixture with goat cheese biscuit topping would blow my mind. Use your imagination. The recipe is hard to screw up. 

Also, if you can't find TJ's baking mix, use whatever baking mix you prefer. Follow the box instructions, but sub in buttermilk (or not, if you don't like it) and make the recipe for 12 biscuits. That would work just fine.