As I told you before, my tomato patch got completely wrecked by a recent storm. Luckily, my parents have been still getting plenty of tomatoes at their farm garden. They are at that point in the summer when tomatoes are rotting faster than they could use them. So, I came to their rescue and took a big bag of red beauties home!
I originally had it in my head that I was going to make a tomato pie. But Matt has been working a lot lately and Jax and I were going to be home by ourselves. I just didn't see us getting through rolling out pie dough. I am willing to let him help on most things, but I knew after a long day of work, I knew wouldn't have the patience for that. Besides, we are both hungry already by the time we get home! I figured a savory cobbler would be easier to get done.
So, we made a little biscuit topping. I did a riff on MiMi's Sour Cream Biscuits. Of course I made a few changes... like whole wheat flour, yogurt and milk, parmesan cheese. So, in the end they weren't much like MiMi's biscuits at all! But they were light and fluffy and flavorful, so the intended result was achieved!
We really liked the results. The sauce got just enough spice from the red pepper flakes and we really enjoyed the mix of concentrated tomato and fresh tomato. The balsamic added a nice depth of flavor and all of the fresh basil in my herb garden right now was just begging to be used!
Last but not least, I thought it would be fun to do a quick behind the scenes of what is happening during our little food photo shoots.
Tomato Basil Cobbler with Whole Wheat Parmesan Crust
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/2 cup butter, cold
1 cup plain yogurt (I used non-fat, but any should work)
1/2 cup milk
1/2 cup grated Parmesan cheese
2 T olive oil
1 onion, chopped
1 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
12-14 medium-large roma tomatoes, roughly chopped
2 T balsamic vinegar
1-2 cloves garlic, chopped
1/4 cup basil, torn or chopped
optional for serving: additional basil and Parmesan
- In a mixing bowl, combine flour, baking soda, baking powder and salt. Cut in cold butter until it is pea sized bits. Stir in yogurt, milk and Parmesan until just combined. Place in the refrigerator while you get the tomatoes started.
- Heat the olive oil in the bottom of an oven safe skillet or dutch oven. Cook the onions over medium heat until soft and translucent. Add the red pepper flakes, salt and pepper and toast for a few seconds. Stir in half of the chopped tomatoes and cook for about 15 minutes, stirring occasionally. You want for them to soften and concentrate a bit. Turn off the burner and stir in the balsamic, the rest of the tomatoes, garlic and basil.
- Take the biscuit dough out of the refrigerator and drop over tomato mixture. (You could roll and cut it if you want a cleaner presentation, but rustic was fine with me!) Bake for 50-60 minutes. If you'd like to sprinkle a little extra cheese over the topping, do so about 5 minutes before it is done baking.
- Sprinkle with a little extra basil and serve warm.
More tomato favorites: