| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon cayenne pepper
- 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
- 1 teaspoon packed light brown sugar
- Kosher salt
- 2 cups cherry tomatoes, halved
- 3 tablespoons all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 6 tablespoons cold unsalted butter, thinly sliced
- 2/3 cup milk, plus more for brushing
- 2 teaspoons whole-grain mustard
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons 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 cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons 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 tablespoon butter.
- Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon 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 a sticky dough forms, being careful not to 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 695 mg |
Reviews
yes
Amazing!! Fresh tomatoes from the garden, substituted one whole jalapeño (from the garden) for the cayenne, didn’t have whole grain mustard so we toasted and ground mustard seed. Everything else exactly the same. We love it!! Will save this recipe!!!
We live in France and I made this from your September 2012 magazine that I bought in California when we visited our daughter. I used locally grown tomatoes and the famous Roscoff Rose onions – it was scrumptious – a new family favourite. I found the magazine when having a sort out, a good find!!
so so good…great for my veggie friends…i add a tiny pinch of cinnamon and the rest is perfect!
I LOVE this recipe, probably because I love tomatoes. Very flavorful. The thyme really adds some extra awesomeness to this dish. Two thumbs up.
Great recipe, esp. in the summertime when you have a ton of fresh tomatoes! I made a couple modifications- I used buttermilk instead of regular, and I added about 6 oz. of shredded cheddar cheese to the topping. I’ve made the recipe twice in a week- once for a tomato themed brunch, and once for lunch. Highly recommended.
Oh yes, I loved this stuff. I especially liked the mustard/herb mix in the biscuit portion.
I’ve made it 4 times now, with fresh tomatoes from the garden, and I intend to see how well it can translate into a winter dish made with homecanned tomatoes.
This is my new go to recipe for all the tomatoes from the garden. It was easy and my family loved it, even my picky 5 year old though the dumplings were wonderful. I can hardly wait to make it next weekend with all the tomatoes that will be ripe next weekend!!!
A rare recipe where you absolutely, positively should not change a thing. The flavors are perfectly balanced between sweet, tart, and the faintest hint of heat, with a bit of buttery richness. The dumpling topping is crispy on the top and infused with sweet, rich tomatoes on the bottom, and in between is savory, fluffy goodness. When I read this recipe in the magazine, I thought, “Why didn’t I think of that?” And now that I’ve made it, I can confirm that it is brilliant.
I have made this weekly since seeing it in the FN magazine and everyone who has tried it has loved it! For the record, I rarely repeat a recipe more than once every couple of months. I used buttermilk instead of milk and have to say the biscuits turned out great. The cayenne adds just the right bite!