Amazing Tomato Cobbler - great use for garden bounty

The temperatures are changing.  Fall is definitely coming and bringing the cooler weather along for the ride. Our beautiful flowers are now brown and stalky. To be honest with you, I am over them and sick of watering every night. Every time I walk by them its hard to believe they were once so gorgeous! But wait, off in the distance, in the backyard, I still see big bunches of red, beautiful red globes like Christmas tree ornaments. The tomato plants are still flourishing!! I enjoyed them all summer preparing everything from Tomato Caprese stacks to homemade sauces. But what the heck will we do with all of them now??

Joy mentioned canning them, UGH....not me. If she wants to do that she can do it alone. However, I will make several  batches of sauce for Sunday family dinner and freeze in portions for those nights when I come home late. But for now I will serve them in any salad combination, a simple spicy bruchetta and my mom's favorite butter and tomato sandwiches on fresh white bread.

Joy has been perfecting a tomato cobbler all summer and it truly is scrumptious. Cobblers can be savory also and this one is amazing.  My garden tomatoes are perfect and sweet and the biscuit topping is crunchy and flavored with fresh herbs from Joy's garden. It was such a hit with the family they are requesting we serve it for the holiday dinners to come. We love it with a beef or pork roast and definitely with the thanksgiving turkey! Enjoy!

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Amazing Tomato Cobbler

For the tomato filling:

2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter

2 medium onions, thinly sliced

4 garlic cloves, minced

1/2 tsp fresh thyme, stemmed and minced

3 lbs. cherry tomatoes, or any tomato works fine

3 tbsp. all-purpose flour

1/4 tsp. crushed red-pepper flakes

1/2 tsp. garlic powder

1 tsp. coarse salt

1/4 tsp. freshly ground pepper

Heat oil and butter in a large skillet over medium heat. Add in the onions and cook until caramelized, stirring occasionally, about 25 minutes. Stir in the garlic and thyme, and cook until fragrant, about 3 minutes. Set the mixture aside to cool for 10 minutes. Taste and re-season.

While the onions cool, preheat oven to 375 degrees F.

In a small bowl add the flour, red pepper flakes and garlic powder, salt and pepper. Stir to combine and toss with the tomatoes. Stir in the onion mixture. Butter a 9 x 13 baking dish or a round ceramic dish, about 10 inches (you can’t ruin this, just pile the filling high). Fill with tomato mixture and begin topping.

Biscuit topping:

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup chopped fresh chives

a small bunch of thyme, chopped (or any of your favorite herbs)

6 tablespoons chilled  butter, cut into 1/2-inch  pieces

2 large eggs

1/2 cup whole milk (we also used lower fat milks)

Sift flour, baking powder and salt into bowl. Stir in herbs. Add butter; rub in with fingertips until mixture resembles coarse meal.  Add eggs and milk and stir until soft moist dough forms. Turn dough out onto  generously floured surface. Knead gently just to combine. Drop dough by the tablespoon around top of filling, leaving some spaces and the tomatoes showing. Place dish on large baking sheet. Bake until topping is golden and tomatoes have burst and are bubbly.  Bake 30-40 minutes. If topping is getting too brown, cover with a sheet of foil.