TOMATO COBBLER
6 servings
This is the perfect savory cobbler to make in late summer, when your garden is overrun by cherry tomatoes. We like to use drop biscuits for the topping, and we add a handful of chopped herbs, such as thyme and chives, and some grated Cheddar to the dough.
Heat in a large ovenproof skillet over medium heat until shimmering:
- 2 tablespoons olive oil
Add and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, chopped
Add and cook, stirring, 1 minute more:
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Remove the skillet from the heat and add:
- 2 pounds cherry tomatoes, mixed red and yellow if possible
Stir the tomatoes into the onions and seasonings until combined. Set aside.
Preheat the oven to 375°F.
Prepare the dough for:
Roll out the dough as directed (unless using drop biscuit dough), and cut into 2- to 3-inch biscuits. Place the biscuits or drop the biscuit dough in walnut-sized pieces on top of the tomatoes, allowing some of the tomato mixture to peek through. Place the skillet in the oven and bake until the biscuits are golden brown and the tomato mixture is bubbling, 35 to 40 minutes. Let cool for 10 minutes before serving.