Bake easy whole grain yogurt biscuits over sweet, caramelized heirloom tomatoes infused with garlic and basil to make this savory tomato cobbler.
Ever since I saw a recipe for tomato cobbler on Joy the Baker, I’ve been a wee bit obsessed with the idea. Now that I’ve finally made one, I can’t believe it took me so long. Roasting the tomatoes brings out their natural sweetness and truly, this cobbler could almost pass for dessert. Almost.
Right off the vine, summer cherry tomatoes are one of the tastiest, sweetest things…about as close to perfection as you get! As much as I was daydreaming about my tomato cobbler, I wondered if it was a sin to cook my perfect summer tomatoes. It hurt a bit as I watched my tomatoes blister and pop in the cast iron skillet, but it smelled so good coming out of the oven that I knew I made the right choice!
Speaking of cooked versus raw, that brings up a great topic I’m frequently asked about. Although the raw food craze has mostly passed, many people wonder if they’re “killing” the nutrients in their vegetables by cooking them. Raw food dieters claim cooking food above 120 degrees destroys the health supporting enzymes and nutrients it contains. This is partially true. Enzymes in food are mostly deactivated by heat, but they would be destroyed anyway by the acidic environment in your stomach. And while some nutrients are lost in cooking, others are made more digestible and absorbable. The phytonutrient lycopene in tomatoes is a perfect example – tomatoes cooked in fat contain thousands of times more lycopene than raw! So really, as long as you’re eating plenty of produce and preparing it in ways you enjoy, you’re set!
- 2 tablespoons extra virgin olive oil
- ½ red onion, finely chopped
- 2 garlic cloves, minced
- 2 lbs cherry tomatoes
- 2 tablespoons chopped fresh basil
- ½ teaspoon dried thyme
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons very cold butter, cut into cubes
- ½ cup full fat yogurt
- 2 teaspoons honey
- Heat olive oil in a cast iron skillet on medium-high heat. Add red onion and garlic and saute until tender, about 7-8 minutes. Add tomatoes, basil and thyme and saute until tomatoes are tender and starting to burst. Season with salt and pepper and set aside.
- Preheat the oven to 375 degrees.
- While tomatoes are cooking, make the biscuits. Place the flour, baking powder and salt in a bowl and whisk together. Using fingers, mix in butter until it forms a sandy consistency. Stir in yogurt and honey until combined. Make four biscuits and dollop over the tomatoes. Place in the oven and bake 20-25 minutes until golden and tomatoes are bubbling. Let cool slightly and serve.
More recipes for summer tomatoes: