Quantcast

Savory Tomato Cobbler

4/18/2017, 11 a.m.
SERVINGS: 6-8 Ingredients 1 medium-size sweet onion, chopped 1 tablespoon olive oil 1 large tomato, chopped 3 garlic cloves, minced ...

SERVINGS: 6-8

Ingredients

1 medium-size sweet onion, chopped

1 tablespoon olive oil

1 large tomato, chopped

3 garlic cloves, minced

3 pounds assorted small tomatoes, divided

1 tablespoon Champagne vinegar or white wine vinegar

1 tablespoon cornstarch

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

1 1/2 cups self-rising soft-wheat flour (such as White Lily)

1/2 cup stone-ground yellow cornmeal

1/2 teaspoon baking powder

1/2 cup cold butter, cut into 1/4-inch-thick pieces

3/4 cup (6 oz.) freshly shredded Jarlsberg cheese

1/4 cup chopped fresh basil

2 tablespoons chopped fresh chives

1 1/4 cups buttermilk

DIRECTIONS:

Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.


Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.


Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)


Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.