I like cobbler. Usually executed as a dessert, cobbler is baked fruit (stewed in it's own juices) with a biscuit topping. What's not to like about that? As my 7 year old will tell you, a tomato is a fruit and because of that, when cooked, tomato yields a lot of juice. Best made with very ripe tomatoes, this cobbler is has the most pleasing of all of all tastes, umami. And the best thing about my tomato cobbler is that it is not only juicy, savory, salty, and sweet..it's vegan. I made vegan biscuits and they rock. Here's the recipe, try it soon, because it's prime tomato time.
Tomato Cobbler - The Poppy Haus Way
4-5 Ripe medium tomatoes, chopped
1 1/2 cups of ripe cherry tomatoes
1 yellow onion, chopped
2 cloves garlic, thinly sliced
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 tbsp olive oil
2 tablespoons flour
Sea salt + black pepper
For Biscuit topping
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons sea salt + pepper
1 teaspoon thyme
8 tablespoons of vegetable shortening (I love
2/3 cup plain almond milk
Preheat oven to 350 degrees
In a large pan, heat olive oil over medium-high heat.
Add onion and garlic, saute until soft, but do not allow to toast.
Add chopped tomatoes, saute until wilted, then add vinegar, salt, pepper, brown sugar and cherry tomatoes.
Combine, then sprinkle with flour, saute until coated.
Transfer to a 9" pie pan or similar sized baking dish.
To make topping:
In a mixing bowl, whisk together the flour, baking powder, salt, pepper and thyme.
Add 8 tablespoon pieces of shortening to the mixture.
Using a fork, a pastry cutter, or even your hands, combine with flour mixture until the shortening is coated, and pea-sized.
Add the almond milk and fold gently with a with a spatula until just combined.
Dollop onto tomato mixture.
Bake for 45-55 minutes, until the biscuits are golden, and the tomato juices are thickened. Allow to cool for several minutes before serving.