Cherry Tomato Cobbler with Cheddar Biscuit Crust
A new vegetable cookbook from the library stopped me in my tracks when I turned the page to this baked version of a fried tomato. Delicious, soft baked tomatoed crowned with a crispy biscuit topping and heavily seasoned with sweet onions and fresh thyme, would make the best side dish to any of your summer dinners!
6 TBSP Butter (you can sub lard, coconut, or vegan butter for dairy free)
2 cups thinly sliced yellow Onion
1 tsp Sea Salt
1/2 tsp Black Pepper
2 pints Cherry Tomatoes, stems removed and chopped in halves
1 cup all purpose Flour (you can sub GF)
2 tsp Baking Powder
1 tsp fresh Thyme or 1/2 tsp dried
1 cup grated Sharp Cheddar Cheese (Follow Your Heart sub for dairy free)
3/4 cup Buttermilk (sub 3/4 cup dairy free milk with 1 tbsp vinegar added)
Place 2 tbsp butter into pan and melt over medium heat. Cook onions for almost 20 minutes, until very soft, turning often, and lowering heat if needed to keep from burning the onions. Season with 1/4 tsp salt and 1/4 tsp pepper.
Spread the onions and whatever is left of their butter bath into a pie pan or baking dish (9-9 1/2"), pour halved cherry tomatoes on top and spread evenly. Preheat oven to 375 degrees.
Prepare your topping: sift the flour, remaining salt and pepper, thyme, and baking powder in a bowl. Cut remaining butter into flour mixture until smaller than pea sized. Mix in your grated cheese. Make a well in the center and pour in your buttermilk; combine with a few swift stirs.
Drop biscuit mixture on top of tomatoes, gently spreading to cover the dish without disturbing the tomatoes. Place the pie dish on a baking sheet to catch any spills, and bake for 50 to 55 minutes until the top is golden brown and tomatoes are bubbling underneath.
Let cool and sit up for 15 minutes before enjoying! Stores well in the fridge and can be eaten room temp or hot!
6 TBSP Butter (you can sub lard, coconut, or vegan butter for dairy free)
2 cups thinly sliced yellow Onion
1 tsp Sea Salt
1/2 tsp Black Pepper
2 pints Cherry Tomatoes, stems removed and chopped in halves
1 cup all purpose Flour (you can sub GF)
2 tsp Baking Powder
1 tsp fresh Thyme or 1/2 tsp dried
1 cup grated Sharp Cheddar Cheese (Follow Your Heart sub for dairy free)
3/4 cup Buttermilk (sub 3/4 cup dairy free milk with 1 tbsp vinegar added)
Place 2 tbsp butter into pan and melt over medium heat. Cook onions for almost 20 minutes, until very soft, turning often, and lowering heat if needed to keep from burning the onions. Season with 1/4 tsp salt and 1/4 tsp pepper.
Spread the onions and whatever is left of their butter bath into a pie pan or baking dish (9-9 1/2"), pour halved cherry tomatoes on top and spread evenly. Preheat oven to 375 degrees.
Prepare your topping: sift the flour, remaining salt and pepper, thyme, and baking powder in a bowl. Cut remaining butter into flour mixture until smaller than pea sized. Mix in your grated cheese. Make a well in the center and pour in your buttermilk; combine with a few swift stirs.
Drop biscuit mixture on top of tomatoes, gently spreading to cover the dish without disturbing the tomatoes. Place the pie dish on a baking sheet to catch any spills, and bake for 50 to 55 minutes until the top is golden brown and tomatoes are bubbling underneath.
Let cool and sit up for 15 minutes before enjoying! Stores well in the fridge and can be eaten room temp or hot!