Monday, January 28, 2013

tomato cobbler

Why, yes.

Tomato Cobbler
Makes one 8x8 casserole.
Adapted from Joy the Baker!
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
Salt and coarsely ground black pepper
6-8 homemade buttermilk biscuits, uncooked (as in, just the dough, cut out)

Add olive oil and butter to a medium saute pan over medium heat.  Add sliced onions and season with salt and pepper.  Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes.  Add garlic and cook for one minute more.   Remove pan from heat, add balsamic vinegar and set aside.
In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes.  Add caramelized onions and toss together until everything is lightly and evenly coated in flour.  Season with salt and pepper.
Place rack in the upper third of the oven and preheat oven to 375 degrees F.
Pour the tomato and onion filling into a square 8×8-inch baking dish.  Place in the oven and bake tomatoes filling for 25 minutes.
Remove the partially cooked filling from the oven and carefully place 6-8 biscuits atop the tomato filling in the pan.  Brush biscuit tops with buttermilk or milk and sprinkle with salt and pepper.  
Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
Remove from the oven and allow to cool for about 15 minutes before serving.  Best served warm.  Enjoy!

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