Tomato Cobbler
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
54
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Onion (diced)2 cloves
Garlic (minced)1 tsp
Thyme (chopped fresh)1 tsp
Cayenne Pepper2 cups
Cherry Tomatoes (halved)1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Granulated Sugar2 tsps
Grain Mustard (whole-)Directions:
1
Preheat the oven to 350 degrees F
2
Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat
3
Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes
4
Add the garlic, thyme and cayenne and cook 1 more minute
5
Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt
6
Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes
7
Remove from the heat, then gently stir in the cherry tomatoes and flour
8
Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter
9
Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl
10
Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter
11
Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough
12
Drop balls of dough over the tomato filling and brush the dough with milk
13
Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour
14
Let rest 15 minutes before serving
15
Photograph by Anna Williams