I start each Saturday morning at the local farmers’ market. I love the fresh produce, but I also love looking to see what is there and talking to the farmers about what they just harvested. Each week, from spring to fall, the seasons are revealed. The arugula and asparagus give way to peppers and peaches, and now, apples and pumpkins are just beginning to peek from the baskets. I love the timeless rhythm of the seasons. Right now, tomatoes of every size, shape and color are abundant and taste sweet and juicy, but I know, too soon, the really good ones will be gone. I have been slicing them for sandwiches, chopping for bruschetta, tossing in salads, and eating cherry tomatoes like popcorn.
It is time for Tomato Herb Cobbler. Summer’s finest are captured in this warm, savory dish. It is perfect for a summer day, and yet, it is warm and the kitchen fills with a tantalizing aroma as it bakes, so maybe autumn days really are close. Serve it as an accompaniment to grilled chicken or chops or as a side dish to a roast. It can shine as a meatless main dish for all it needs is a fresh crisp salad and dinner is ready. Best of all, it tastes like summer and fall wrapped into one—juicy sweet tomatoes, Parmesan topped biscuits, herbs and garlic.
No one can resist. I baked one over the weekend, and just about the time it came out of the oven, my daughters walked in. They had not come for a family meal, but needed a more equipped kitchen for baking in and a spot for washing rocks for centerpieces for a dear friend’s wedding. But they stopped in their tracks, and instantly were spooning out bowls out of the warm tomatoes and biscuits. Neither is really a fresh tomato fan, but I repeat, no one can resist this captivating cobbler.
Tomato Herb Cobbler
3 tablespoons olive oil, divided
1/2 sweet yellow onion, chopped
4 cloves garlic, minced
4 cups cherry tomatoes, halved (about 1-1/2 pounds)
Salt and freshly ground black pepper, to taste
2 tablespoons minced fresh herbs (such as a combination of basil, thyme, parsley or oregano)
1 tablespoon all-purpose flour
Biscuit Topping:
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
2/3 cup milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh basil
Preheat oven to 425°F.
Heat 2 tablespoons oil in a 10 to 12-inch cast iron or oven-safe skillet over medium-high heat. Add onion and cook, stirring frequently, for 4 to 5 minutes or until onion is tender. Stir in garlic and cook, stirring, for 30 seconds. Remove from heat and allow to cool about 5 minutes.
Stir remaining 1 tablespoon oil, cherry tomatoes, salt, pepper, herbs and flour into the onions.
To prepare biscuit topping, in a mixing bowl, stir together flour, baking powder, sugar and salt. Using a pastry cutter, cut butter into flour mixture until mixture resembles coarse, even crumbs. Stir in milk, blending just until moistened. Drop biscuit mixture by tablespoonfuls over tomato mixture.
Bake, uncovered, for 25 to 30 minutes or until biscuits are golden and juices are bubbling. Remove from oven and immediately sprinkle with Parmesan cheese and minced fresh basil. Serve warm or at room temperature.
Makes 6 servings.
Tips
Cherry tomatoes come in colorful hues including red, orange, golden yellow, purple and more. Use a combination of sweet and juicy cherry tomatoes for an especially beautiful and tasty cobbler.
Which herbs to use for seasoning the cobbler? I love the combination of parsley, oregano, thyme and basil, but you can choose your favorite or what the garden has given that day.
Just made Kathy’s Tomato Herb Cobbler – yum! It gave me joy in so many ways – I got to use one of the cast iron skillets given to me by my dad, a fun variety of basil and cherry tomatoes from my very own garden let me use some of my own produce, and my husband liked it! He tends to be a bit pickier about veggie dishes, so this was a hit all around! Thanks, Kathy, for always sharing recipes that are user friendly and fun to make!