Sunday, July 29, 2012

Cherry Tomato Cobbler

What to do with that bumper crop of cherry tomatoes?
Cherry tomato cobbler.

Halve the big ones and pierce the small ones with the tip of your knife.

This time I added some sauteed peppers and onions that I had left over in the fridge and some minced garlic. Scallions work too, it's not important - this recipe is just a loose what-ever-is-on hand kind of thing.

To the tomatoes (and whatever else) add 3 tbsp of flour, a sprinkle of salt, a couple of grinds of pepper and maybe a pinch of hotness. This morning I used chipotle powder, but pepper flakes or cayenne works too. Toss to combine and coat the tomatoes with the flour.

You can make the biscuits from scratch, but I am a lazy ass on Sunday mornings and used Bisquick.

2 1/4 c bisquick
2/3 c milk
a handful of grated cheese
a couple of grinds of fresh black pepper

Glob the dough around the edge of the pan leaving some tomatoes showing in the center.
Brush the biscuits with a little milk and sprinkle on a bit more cheese, it's not important but it's pretty.
Bake at 375 for one hour.
Don't forget to put a cookie sheet under the baking dish to catch the drips, it can get messy.

I wish you could have smelled it baking.
My husband was having a very hungry nervous breakdown watching the timer tick down.

Serve warm.
A divine Sunday brunch.

1 comment:

Regina said...

Looks delicious, I might give it a try next weekend.