Four Clan Kitchen

What we eat everyday

Cherry Tomato Cobbler

Posted by fourclankitchen on September 25, 2011

This is one of those dishes which make you wonder why no one invented it before. Caramelized tomatoes and onions with a biscuit topping.  What could be better?  The original recipe, to the best of my knowledge was posted on Martha Stewart’s website. I saw it on a couple blogs and then I saw a recipe for a tomato tarte tatin on the Food52 blog.  This recipe is loosely adapted from both of these basic ideas.  The biscuit recipe is adapted from The New Basics by Sheila Lukins and Julie Rosso.


The tomatoes:

2 large onions, sliced thin

2 pint tomatoes

1 tbs. butter

1 tbs. oil

~ ¼ cup sugar

~1-2 tbs, balsamic vinegar

1-2 tbs. fresh thyme

Salt, to taste

Black pepper to taste

The Drop Biscuits


2 cups all purpose flour

1/4 tsp salt

1 tbs. baking powder

5 tbs. butter (you will get away with 4 tbs)

1 egg

1/2 cup milk


1. Heat the butter and oil in a large skillet (preferably cast-iron).

2. Add the onions and cook ~ 10 min.  You could cook them longer if you wanted a more caramelized onion flavor, but this dish doesn’t need it.

3. Add the salt.

4. Begin preheating oven to 425˚F.

5. Add the tomatoes and cook for about 20 min until the tomatoes burst open and their juices dry up somewhat.

6. Now add the sugar and the vinegar and cook for another 5 min.  How much you add will depend on the sweetness and tartness of your tomatoes.

7. Add the thyme and black pepper, taste, adjust salt.

 Make the batter for the cobbler.

8. In a food processor, mix the flour, salt, and baking powder and pulse.

9. Add the butter and pulse again so that the mixture resembles coarse cornmeal.

10.  Add the milk and pulse again briefly. The mixture should be spoonable and droppable.  Remove the blade from the food processor.  If you are not using an oven safe skillet, remove the tomatoes to a oven proof casserole dish.

11.Grab a spoon and drop the batter by the spoonful on to the tomatoes.

12. Place in the center rack of the oven.  If you used a cast-iron skillet where the skillet and its contents were hot,   bake for about 15-25  min, until the biscuits are browned and golden and the tomatoes are bubbly.  If you transfer it to a casserole dish, this will take longer, about 35-45 min.

We enjoyed  it for dinner with a piece of cheddar cheese.  Even my son, the consumate carnivore liked it!


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