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Savory Tomato Cobbler

Photo: Hector Sanchez; Styling: Heather Chadduck

 

Hands-on time 45 mins
Total time 1 hr, 55 mins
Yield Makes 6 to 8 servings
Stone-ground cornmeal adds texture to the biscuit-like crust, but you can use plain cornmeal or your favorite biscuit recipe.

Ingredients

  • 1 medium-size sweet onion, chopped
  • 1 tablespoon olive oil
  • 1 large tomato, chopped
  • 3 garlic cloves, minced
  • 3 pounds assorted small tomatoes, divided
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cups self-rising soft-wheat flour (such as White Lily)
  • 1/2 cup stone-ground yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup cold butter, cut into 1/4-inch-thick pieces
  • 3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 1 1/4 cups buttermilk

How to Make It

  1. Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.

  2. Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.

  3. Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)

  4. Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.