It’s summer, and that means fresh ripe and juicy summer tomatoes! And, my southern style, savory Tomato Cobbler with Cornmeal-Cheddar Biscuits is the perfect dish to showcase summer’s bounty!
I can’t wait for you to try this delicious Tomato Cobbler with Cornmeal-Cheddar Biscuits recipe. I know when you hear the word cobbler, most of you will think dessert, but this savory dish is perfect as a meatless entree or even as a side dish for a summer meal.
For those of you that might be skeptical, (like my sister Nancy) I promise that after just one bite of this scrumptious dish you will be hooked. Think juicy tomatoes cooked with onions, garlic, and thyme topped with yummy crunchy cornmeal biscuits full of cheddar cheese. Oh my goodness, it makes my mouth water just thinking about it! It’s the perfect light summer meal, and I know you and your family will love it!
I’ll admit it, right now I’m obsessed with summer tomatoes, and I have been serving them at just about every meal in every way imaginable. And it shouldn’t come as any surprise that I have quite a few recipes on my blog that include fresh tomatoes including Easy Southern Fried Green Tomatoes, Easy Classic Southern Tomato Pie, Corn, Tomato, and Avocado Salad, Grilled Chicken Skewers with Tomato Relish, Cherry Tomato Pie and Tomato and Artichoke Pizza.
My only dilemma is while many of my friends have beautiful tomato plants that are bearing loads of the delicious fruit, I have to be content visiting the farmers’ markets because our yard has too much shade to grow tomatoes. Of course, since I love farmers’ markets especially this time of year, I guess it isn’t really too much of a dilemma!
The ingredients for the tomato cobbler are pretty straightforward: fresh large tomatoes, cherry tomatoes, onion, garlic, olive oil, white wine vinegar, brown sugar, all-purpose flour or cornstarch, kosher salt, ground black pepper and fresh thyme leaves.
The cornmeal-cheddar biscuits ingredients are all-purpose flour, cornmeal, sugar, baking powder, kosher salt, unsalted butter, buttermilk and cheddar cheese. If you don’t have cheddar cheese, I think gruyere, blue cheese or even parmesan cheese would be good.
To make this yummy dish first, gather your ingredients and preheat the oven to 375 degrees F.
Sauté onion in olive oil in a large skillet over medium heat for 5-6 minutes or until tender.
While the onion is sautéing, chop the large tomatoes and discard the core.
Add the chopped tomatoes to the skillet along with the minced garlic and 1 pint of the cherry tomatoes. Cook for 10 minutes.
Remove the pan from the heat and add the vinegar, brown sugar, flour or cornstarch, salt, pepper and thyme leaves. Mix well.
Add the remaining pint of cherry tomatoes and pour everything into an oven-safe medium-size casserole dish which has been sprayed with non-stick cooking spray. Set aside.
To make the cornmeal-cheddar biscuits, place the flour, cornmeal, sugar, baking powder and salt in a food processor. Pulse a few times to combine the dry ingredients. Cut the butter into cubes and add to the food processor.
Pulse a few times or until the butter is in small pieces, about the size of a small pea.
Add the buttermilk and shredded cheese and pulse just until the mixture comes together. Do not over mix the dough.
Use an ice-cream scoop or large spoon to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1/2 inch apart; they will spread just a bit.
Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Optional, garnish with sprigs of thyme. Enjoy!