I know what you're thinking. Tomato Cobbler?
Yes, and yes.
Lately, I've seen a lot of savory takes on treats that most would consider desserts or sweets. So, this is my savory take on a cobbler. I mean... a tomato is technically a fruit anyway. Right? Right!
"Knowledge is knowing a tomato is a fruit. Wisdom is not putting it into a fruit salad."
Well, at least I'm not putting the tomatoes into a fruit salad.
Tomatoes are one of my favorite things. I'm pretty sure there are not many circumstances to which I would turn one down. Pie, soup, ketchup, baked, raw, stuffed... I think I've had tomatoes in just about every manner in which you could eat possibly eat them.
This tomato cobbler is full of bold tomato flavor and topped off with some rich and cheesy whole wheat biscuits that are super easy to whip together and pretty much fail-proof.
To make these biscuits, I pretty much used the same process and recipe as what I use for my dumplings. They are always tasty and the perfect topper for any sort of stew. Plus, I love that I get some whole wheat in on the meal.
Please, please don't be scared of the tomato cobbler! Everyone that ate it has said how delicious it is. It actually reminded me of the Skinny Tomato Pie that I made last year.
What can I say? When summer starts breathing down my neck, I love to involve tomatoes as as much as I can as they start to come into season!
This makes for a great vegetarian dish that's sure to please the masses.
Servings: 6 • Size: About 1 1/2 Cup • Calories: 267.2 • Fat: 8.3 g • Carb: 39.9 g • Fiber: 6.7 g • Protein: 8.5 g • Sugar: 4.5 g • Sodium: 233.8 mg
1 Tbsp. Extra Virgin Olive Oil
1 Large Red Onion, Chopped
2 Garlic Cloves, Minced
1/4 C. Dry Red Wine (I used a merlot.)
1/4 C. Whole Wheat White Flour
4 Pints Cherry Tomatoes
Salt & Pepper to Taste
1 1/2 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 Tsp. Dried Parsley
1/2 Tsp. Dried Crushed Rosemary
1/2 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
1/4 C. Light Butter, Cubed
1/3 C. Reduced Fat Sharp Shredded Cheddar, Divided
2/3 C. Fat Free Milk
Preheat the oven to 375 degrees F.
Place the oil into a large cast iron or oven safe skillet and heat over medium heat.
Once the oil is hot, add in the onion and cook until tender, about 5-10 minutes.
Add the garlic to the pan and continue to cook for another 30 seconds or so until the garlic is fragrant.
Remove the pan from the heat and immediately add in the red wide and flour; stir it all together. Season with salt and pepper to taste.
Carefully stir the tomatoes into the dish until the onion mixture and tomatoes are evenly mixed together.
Cover and place the pan into the oven to make for about 20-30 minutes.
While your waiting, in a large bowl, combine the flour, baking powder, and spices until well blended.
Cut in the cubes of butter using two forks, a blender, or the whisk attachment fitted to a stand mixer; blend until a sandlike texture forms.
Add in 14 c. of the cheese and all of the milk to form dough.
Once the tomatoes are heated, remove them from the oven, uncover and give it all a careful stir.
Scoop the dough out over the tomatoes.
I used a 1 tbsp. cookie/cupcake scoop.
Place the uncovered pan back into the oven and bake for 20 more minutes.
Sprinkle the remaining cheese over the top and give it another 5-10 minutes to bake or until the edges of the biscuits are starting to brown.
Remove from the oven and serve right away.