Our kitchen has been bursting at the seams with fresh tomatoes. Every week I go to pick-up our CSA, I am shocked by the rows and rows of fresh tomatoes, just waiting to be taken home.
These red, juicy fruits are one of my absolute favorite tastes of summer so I have been trying to make sure we eat as many as possible, while they are at their peak of freshness.
But here’s the problem. My husband doesn’t feel the same way that I do about tomatoes. He won’t eat raw tomatoes, he picks out the tomato chunks in salsa and a counter full of fresh tomatoes doesn’t make him feel excited and inspired
like his crazy wife.
He will, however, eat pasta sauce, ketchup and other tomato by-products. So when I finally accepted that I couldn’t consume 5 lb. of tomatoes on my own, I knew that meant I had to get creative in the kitchen.
So I pulled out my secret weapon and covered up any signs of tomatoes with these crumbly, buttery biscuits. My husband happily gobbled-up everything on his plate and at the end of the meal, declared that he even “likes tomatoes this way.”
So, whether you are a self-declared tomato lover or hater, this cobbler is for you.
Keywords: bake entree side vegetarian tomato summer
- 3 tbs. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- Pinch red pepper flakes
- Basil, to taste
- Parsley, to taste
- Thyme, to taste
- 4 large tomatoes, cut into small chunks
- 1 tsp. light brown sugar
- Salt and pepper
- 3 tbs. all-purpose flour
- 3/4 cup low-sodium chicken (or vegetable) broth
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. sugar
- Salt and pepper
- 4 tbs. cold unsalted butter, chopped into small pieces
- 2/3 cup milk
- 1 tsp. chopped thyme
1. Preheat oven to 350 degrees. Make the filling: Heat olive oil in large skillet over medium-high heat. Add onion and cook about 3-5 minutes. Add garlic, red pepper flakes and seasonings and cook 1 minute. Add chopped tomatoes, brown sugar, salt and pepper. Stir in chicken broth and bring to a simmer. Cook about 5 minutes, until tomatoes begin to soften. Remove from hit and stir in flour. Transfer to oven-safe baking dish (I used 8×8 pan) and set aside.
2. Make the topping: whisk together flour, baking powder, sugar, salt and pepper in medium bowl. Cut in butter and mix together until butter is in pea-size pieces. Add the milk and thyme. Gently mix together with a fork just until a sticky dough forms.
3. Drop balls of dough over the tomato filling (I used an ice-cream scooper). Baked until biscuits are golden brown, about 50 minutes. Cool slightly, serve and enjoy!