Crash’s Kitchen: Cherry Tomato Cobbler

Just like blueberries, tomatoes are sweet and tart, and release addictive juices when baked in the oven.

Just like blueberries, tomatoes are sweet and tart, and release addictive juices when baked in the oven.

Cobbler isn’t just for dessert and this is a new way to enjoy your end-of-summer tomato harvest.

Total Time: 1 hr 20 min
Prep: 25 min
Inactive: 10 min
Cook: 45 min
Yield: 4 servings
Level: Too Easy

Ingredients

  • Olive oil
  • 2 tablespoons cold butter
  • 1 egg
  • 3/4 cup flour
  • 3/4 cup finely ground cornmeal 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Salt and pepper
  • 1/2 cup buttermilk
  • 2 pints cherry tomatoes
  • 2 garlic cloves
  • 1 medium red onion
  • 1/2 cup grated Parmesan
  • Several sprigs fresh basil, for garnish

Instructions

1. Heat the oven to 425°F. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.

2. Cut the butter into cubes.

3. Beat the egg in a small bowl.

4. Put the flour, cornmeal, baking powder, baking soda and a sprinkle of salt in a food processor. Add the cubed butter and pulse until the mixture looks like coarse bread crumbs.

5. Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter.

6. Halve the cherry tomatoes; put them in a medium bowl.

7. Peel and thinly slice the garlic cloves, and add them to the tomatoes.

8. Trim, peel, halve and slice the red onion; add it to the tomato mixture.

9. Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.

10. Put the tomato mixture in the skillet and spoon dollops of the biscuit batter across the top.

11. Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened, 20 to 25 minutes.

12. Strip the basil leaves from several sprigs.

13. When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm or at room temperature.

Food Thought: Vine-ripened tomatoes have three times the vitamin C, and more of the antioxidants lycopene and beta-carotene, as those that are picked green and ripened in storage.

Nutrients per serving: 311 calories, 9g protein, 47g carbohydrates, 5g dietary fiber, 11g fat (5g saturated fat), 69mg cholesterol, 572mg sodium

Crash

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