1 hr 35 mins
Chef MB's Note:
From Sept. 2012 Food Network Magazine, with my changes noted. My family devoured this. Might add some goat cheese to the tomato mixture next time, or some parm to the biscuit topping.
My Private Note
Units: US | Metric
For the Filling
- 3 tablespoons unsalted butter (I used olive oil)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped (used Italian seasoning)
- 1/8 teaspoon cayenne pepper
- 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
- 1 teaspoon brown sugar
- kosher salt
- 2 cups cherry tomatoes, halved
- 3 tablespoons flour
- 1 summer squash, diced (this was my addition)
For the Topping
- 1Preheat oven to 350.
- 2Make the filling: heat 2 T butter in large skillet over med high heat. Add onion and cook till soft and slightly golden.
- 3Add garlic, thyme, cayenne, cook 1 minute
- 4Add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash. Bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
- 5Remove from heat, gently stir in cherry tomatoes and flour. Transfer to 2-qt baking dish and dot with remaining TB butter.
- 6Make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
- 7Add butter and blend until it resembles coarse meal.
- 8Add milk, mustard and thyme. Mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
- 9Drop balls of dough over filling and brush the dough with milk. Place the cobbler on a baking sheet (I didn't bother) and bake until golden and bubbling, 50 mins to 1 hour. Let rest 15 minutes before serving.
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Nutritional Facts for Tomato Cobbler
Serving Size: 1 (280 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 344.5
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 11.6 g
- Cholesterol 49.5 mg
- Sodium 125.4 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 3.4 g
- Sugars 6.7 g
- Protein 6.6 g