Spicy Tomato Cobbler

My favorite thing about running a food blog is the fact that I come across so many food ideas that I otherwise would never have heard of. 

For example - a savory cobbler. 

Never heard of such a thing. Oh sure.... I've had peach cobbler and blueberry cobbler and insert-fruit-name here cobbler. But never, in the history of ever, have I heard of a savory cobbler. 

I've been missing out.

This is amazeballs. 

So many different spices and textures and ooey gooey cheesy goodness. Not to mention this is a fantastic way to use up the buckets and buckets of cherry tomatoes that our dad's garden is now providing. 

All aboard the savory cobbler train!

Spicy Tomato Cobbler

Ingredients

Filling

3 lbs cherry tomatoes

1 Tbsp olive oil

2 medium onions, thinly sliced

pinch salt

4 cloves garlic, minced

2 Tbsp white wine (or cooking sherry)

1/4 cup flour

Biscuits

1 1/2 cups flour

1/2 cup cornmeal

1 Tbsp baking powder

1/2 tsp baking soda

pinch salt

1 fresh jalapeno pepper, seeded & finely chopped

2 Tbsp finely chopped fresh basil

1 cup Mozzarella cheese, grated (+ 1/2 cup Mozza cheese, grated for sprinkling)

1/4 cup Parmesan cheese, grated

1/2 cup cold butter

1 cup buttermilk

Directions

Preheat oven to 375. 

Rinse and de-stem the cherry tomatoes. Set aside. 

In a large frying pan over medium heat, drizzle in the olive oil. Add in the sliced onions and salt and stir.

Reduce heat to low and cook and stir (every so often) until onions have caramelized, about 15 or so minutes.

Add in the garlic and white wine and cook and stir to deglaze the pan - another 1 to 2 minutes.

Remove from heat and stir in the flour until well combined. (Mixture will be a little glue-y.)

Stir in the tomatoes. 

If you are using an oven safe frying pan you can leave the tomato mixture in the pan. If not, scrape the tomato mixture into a 9 X 13 baking/casserole dish. Set aside.

Prepare biscuits. 

In a blender container (or food processor), add the flour, cornmeal, baking powder, baking soda, salt, jalapeno, basil, 1 cup Mozza and the Parmesan cheese. Pulse several times to combine. 

Place in the cold butter and pulse until mixture resembles coarse crumbs. Dump mixture into a bowl.

Using a fork, stir in the buttermilk until a thick, sticky dough forms.

Drop by the spoonful on top of the tomatoes.

Bake at 375 for about an hour - until mixture is very bubbly and biscuits are golden brown.

About 10 minutes before removing from oven, sprinkle with an addition 1/2 cup of mozzarella cheese. 

Remove from heat when cheese is all melty and biscuits are browned. 

Let sit for 10 minutes before serving.

Admire how pretty it is and how wonderful it smells.

Dive in! Be careful the tomatoes are HOT HOT HOT.

So. Much. Tastiness.

Now that I have discovered that savory cobblers are a thing, I'm definitely going to do some experimenting. With fall coming up I will have lots of veggies to work with. 

Maybe some green beans, zucchini, squash,.... hmmmm..... I've got some planning to do. 

If you've made different savory cobblers, we'd love to hear your ideas!

 

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