Recipe: Tomato Cobbler

I can’t remember where I got this recipe, but I have made it several times, and it is delicious!

Tomato Cobbler

Tomato Cobbler

Filling
– 3 tbsp unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp chopped fresh thyme
– Pepper
– 3 large tomatoes (about 1 ¾ pounds), cut into 1-inch chunks
– 1 tsp packed light brown sugar
– 2 cups cherry tomatoes, halved
– 3 tbsp AP flour

Topping
– 1 ½ cups AP flour
– 1 ½ tsp baking powder
– 1 tsp granulated sugar
– 6 tbsp cold unsalted butter, thinly sliced
– 2/3 cup milk, plus more for brushing
– 2 tsp honey mustard
– 1 tsp chopped fresh thyme

– Preheat oven to 350.

– Make the filling: heat 2 tbsp butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and pepper and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 ¼ tsp salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2 quart baking dish and dot with the remaining 1 tbsp butter.
– Make the topping: whisk the flour, baking powder, granulated sugar, ¾ tsp salt and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until sticky dough forms. (do not overwork the dough)

– Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

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