Tomato Cobbler

I love all the cherry tomatoes at the farmer's market these days! This recipe is a jazzed up version of a Martha Stewart recipe which turns these already tasty treats into something amazing!

Tomato Cobbler

Filling

1/4 cup extra-virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 Tbsp all-purpose flour

1/4 tsp crushed red-pepper flakes

Coarse salt and freshly ground pepper

Biscuit Topping

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Tbsp sugar
1/2 cup cold butter

1/4 cup fresh thyme

1/2 cup of parmesan, or goat cheese
1 cup plus one tablespoon buttermilk

Preheat oven to 375 degrees F.

For the filling: Heat oil in a large  skillet over medium heat. Cook onions and garlic, stirring occasionally, until caramelized, about 20 minutes. Let cool slightly.

Toss onion mixture, tomatoes, flour, and red-pepper flakes with salt and some pepper. Place in a 7 by 11 baking dish.

For the biscuit topping: Mix together the flour, baking powder, baking soda, salt and sugar. Slice the cold butter into the flour mixture.

Use a pastry blender (or your fingers) to cut the butter into the flour mixture until you have a coarse mixture. Add cheese and thyme.

Make a well in the middle of the dry mixture and pour the buttermilk into it. Stir just until moistened, and sticky.

Drop the biscuit dough in the tomato mixture, leaving a space in the middle without being covered in biscuit.

Place in the oven for 50 minutes, until the tomatoes are soft and the topping is a delicious golden brown.

It goes great with Beer Can Chicken!