I get a lot of e-mails with misguided questions: Yesterday I heard from a woman who thinks she needs to eat 1 raw mushroom and 1 raw slice of onion every day as part of a new diet — no cooking allowed. Last week I received an e-mail about the right way to get grocery store tomatoes more ripe; she thought she was storing them wrong because they always looked white and grainy when she sliced them and tasted like cardboard (rather than because they were bred for cross-country or international travel, not flavor).
Happily, fresh tomatoes are in season, and I had a bunch of cherry tomatoes on hand this weekend. Although it involves turning the oven on in the middle of August, this tomato cobbler is totally worth making. Blogs are fun to peruse to find an answer to the question “what should I make for dinner?” They offer inspiration about what to cook and usually cycle seasonally in terms of what ingredients and techniques are used. I found this recipe on Lottie + Doof, and their write-up of the dish served as inspiration to make it myself for dinner this weekend.
This is originally from Martha Stewart, and I’ve pared it down to make a smaller dish. The leftovers are just OK out of the microwave — reheating in the stove is better, but this dish is best enjoyed on the first day. I also used whole wheat flour to make the biscuits, which I thought went very well. They do lend a more rustic flavor to the biscuits, but since they’re paired with roasted tomatoes, that earthiness is actually a nice touch. Like all biscuits, though, they rise up fluffy and light when they’re handled with a light touch (don’t over-mix when working in the butter). Since the East Coast likes it might be in for a stormy week, this would be a good dish to tuck into on a rainy night. Enjoy!
– 1 medium onion, diced
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1.5 pounds cherry tomatoes (whole)
– 2 Tablespoons flour
– 1 cup whole wheat flour
– 1.5 teaspoon baking powder
– 1 1/2 teaspoon salt
– 1/2 stick (1/4 cup) butter, cut into small pieces
– 1/2 cup + 1 Tablespoon Gruyere, shredded
– 3/4 heavy cream
1) Heat olive oil in a large skillet. Add onions and saute until caramelized over medium-low heat, about 25 minutes. Once the onions are brown and smooth, add minced garlicand cook an additional 2 minutes. Remove the mixture from heat and transfer to a bowl. Add whole cherry tomatoes, flour, and 1 teaspoon salt. Stir to combine.
2) Preheat oven to 375-degrees. In a separate bowl, combine whole wheat flour, baking powder, 1/2 teaspoon salt. Blend the butter into the flour mixture with a pastry cutter, or your fingers. Stir in 1/2 cup grated Gruyere and cream. Dough should be sticky.
3) Spoon tomato and onion mixture into a baking dish with high sides (at least 2-inches deep). Spoon clumps of biscuit dough, about 1/3-cup each, over the tomato mixture, placing biscuits around the edge and leaving the center open. Sprinkle with the extra Gruyere cheese.
4) Bake until bubbling and biscuits are golden brown, about 25 minutes. Transfer to a wire rack to cool, about 15 more minutes.