Tuesday, October 4, 2011

Cherry Tomato Cobbler

The motivation behind this dish is a recipe I found on Annie's Eats but what really spurred on my decision to try it was that a little store near us was selling 2 lbs of cherry tomatoes for $1.50. When I saw that I knew exactly what I was going to do with that!

This is a great fall meal. It is perfect for warming you up on a cool day. The combination of tomatoes and cheese biscuits makes you feel like you are eating a (slightly healthier version) cheese sandwich with tomato soup.


For the filling:
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. unsalted butter
  • 2 medium yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp. fresh thyme
  • 3 lbs. cherry or grape tomatoes
  • 3 tbsp. corn starch
  • ¼ tsp. red pepper flakes
  • 1½ tsp. coarse salt
  • Pinch of black pepper
For the topping:

To prepare the filling, combine the oil and butter in a large skillet over medium heat.  Add the onions and cook, stirring occasionally, until cooked down and caramelized, about 20-25 minutes.  Stir in the garlic and thyme and cook until fragrant, 1-2 minutes more.  Remove from the heat and let cool. Preheat the oven to 375˚ F.  In a large bowl, combine the onion mixture, tomatoes, cornstarch, red pepper flakes, salt and pepper.
Transfer the tomato mixture to a 9 x 13-inch baking dish.  Drop clumps of the biscuit dough evenly over the tomato mixture.  Sprinkle the top with garlic salt.  Bake until the tomatoes are bubbling and the biscuits are golden, about 1 hour and 10 minutes.  Let cool 20 minutes before serving (gives the filling a chance to thicken). Enjoy!

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