SAVORY TOMATO COBBLER

 Savory Tomato Cobbler

 Hands-on Time

45 Mins June 2013

Total Time

1 Hour 55 Mins

Yield

Makes 6 to 8 servings

Stone-ground cornmeal adds texture to the biscuit-like crust, but you can use plain cornmeal or your favorite biscuit recipe.

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 

serving.

      

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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