I’m not a huge fan of tomatoes, so I was a bit skeptical of this recipe, but after seeing it posted on so many blogs with nothing but rave reviews I had to give it a try and I’m so glad I did. The tomatoes are baked with caramelized onions and thyme until some of the tomatoes burst and release their juices. On top is a quick and easy drop biscuit with gruyere cheese in the biscuit and baked on top. The ingredients are fairly simple, but the end result is delicious. Definitely my favorite way to eat tomatoes!
Roasted Tomato Cobbler
- 2 tbl. olive oil
- 2 tbl. unsalted butter
- 2 yellow onions, sliced
- 4 cloves garlic, minced
- 1 tsp. fresh thyme
- 3 lbs. cherry tomatoes
- 3 tbl. flour
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup unsalted butter, cold and cut into 1/4 inch pieces
- 1 1/3 cup grated gruyere cheese, separated
- 1 1/2 cups heavy cream
- Add the oil and butter to a skillet over medium heat. When hot, add the onions and cook for about 25 minutes, stirring occasionally, until the onions have caramelized. Add the garlic and thyme and cook until fragrant, about 2 minutes, remove from heat and set aside.
- In a large bowl, combine the tomatoes, flour, red pepper flakes, salt and pepper. Stir in the caramelized onions and spread the mixture into a 9 x 13 inch baking pan.
- Pre-heat the oven to 375 degrees.
- Whisk together the flour, baking powder, and salt. Use a pastry cutter to add the butter and mix until it resembles coarse meal. Add 1 cup of cheese and the heavy cream and mix until it comes together.
- Use about 1/2 cup of dough in each biscuit. Drop them across the tomato mixture then top with the remaining 1/3 cup of shredded cheese.
- Bake for about 60-70 minutes until the biscuits are golden brown and the tomatoes are bubbling. Transfer to a rack and allow to cool for about 20 minutes before serving.