Cherry Tomato Cobbler
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Cherry Tomato Cobbler

Prep: 30 minutes
Bake: 1 hour • Serves: 6

3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
3 packages (13 ounces each) cherry tomatoes
4 garlic cloves, coarsely chopped
1 cup plus 3 tablespoons PICS all-purpose flour
1 teaspoon fresh PICS ground black pepper
1-1/2teaspoons PICS baking powder
1/2teaspoon kosher salt
1/4cup chilled PICS unsalted butter, cut into 1/2-inch pieces
1/2(8-ounce) package PICS sharp white Cheddar cheese, shredded
2 teaspoons chopped fresh rosemary
2/3cup whole buttermilk

1.Preheat oven to 400°. In large skillet, heat oil over medium-low heat; add onion and cook 10 minutes or until golden brown, stirring occasionally. Add tomatoes, garlic, 3 tablespoons flour and ½ teaspoon pepper; cook 3 minutes or until some tomatoes burst. Transfer tomato mixture to 2-quart glass or ceramic baking dish.

2.In large bowl, whisk baking powder, salt, and remaining 1 cup flour and 1/2 teaspoon pepper. With fingertips or pastry blender, cut in butter until pea-sized crumbs form; stir in cheese and rosemary. Make a well in center of flour mixture; pour in buttermilk. With wooden spoon, gently stir until soft dough forms; drop dough by 1/4 cupfuls over tomato mixture.

3.Bake cobbler 1 hour or until golden brown and biscuit topping is cooked through; serve warm.

Approximate nutritional values per serving (about 2 cups):
362 Calories, 22g Fat (10g Saturated), 44mg Cholesterol,
444mg Sodium, 33g Carbohydrates, 3g Fiber, 10g Protein