Garlicky Cherry Tomato Cobbler with Cornbread Biscuits

Cherry+Tomato+Cobbler Garlicky Cherry Tomato Cobbler with Cornbread Biscuits

My peroghies keep getting put off. Today I had no sour cream. And really, there’s no point.

But I did have two pints of cherry tomatoes (am growing weary of the grape and strawberry tomato and reverting back to the classic cherry) that I bought at the market last weekend with the intention of roasting. Would have made good pasta sauce, but for some reason the idea of a vegetable cobbler popped back into my head – something I made with chard years ago. So I drizzled them (and a few cloves of garlic) with olive oil, roasted them until dark and sticky, dropped spoonfuls of cornbread batter on top and baked it. It was good enough. Worked as a late lunch-early dinner before going out to First Thursday at Art Central and the Spoken Word Festival at the Auburn Saloon. (Seriously – SEVENTY dollars for a babysitter when we were home at barely eleven? Is that really the going rate these days? Am I that severely out of touch? Babysitting pays a helluva lot more than food blogging.)

Next time I might add a bit of cheese to the drop biscuits, or crumble some among the roasted tomatoes before spooning the dough on top.

Cherry+tomato+cobbler+ +unbaked Garlicky Cherry Tomato Cobbler with Cornbread Biscuits

Garlicky Cherry Tomato Cobbler with Cornbread Biscuits

2 pints cherry tomatoes (or grape)
3-4 garlic cloves, peeled
a good drizzle of olive or canola oil
Salt & pepper

Biscuits:
1 cup flour
1/3 cup cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
pinch salt
1/4 cup butter, chilled and cut into bits
1/2 cup low fat sour cream or yogurt
1/4 cup milk

Preheat oven to 400°F.

Spread out the tomatoes and garlic on a rimmed baking sheet; drizzle with oil and season with salt and pepper. Roll the tomatoes around with your hands to coat them. Roast for half an hour, or until they release some of their juices and start to darken. Scrape the lot into a baking dish.

To make the biscuits combine the flour, cornmeal, baking powder, baking soda and salt. Add the butter and blend with a pastry cutter, whisk, fork or your fingers until the mixture is well blended and crumbly. Add the sour cream and milk and stir just until you have a soft dough. Drop the dough in large spoonfuls or shape into rough biscuits with your hands and place on top of the tomatoes.

Bake for 40 minutes, until the biscuits are golden. Serves 4-6.

One Year Ago: Curried Chicken Fried Rice

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April 02 2009 10:41 pm | veg

12 Responses to “Garlicky Cherry Tomato Cobbler with Cornbread Biscuits”

  1. Kate on 03 Apr 2009 at 6:15 am #

    Sounds like a great dish to get a “fix” until summertime tomatoes arrive. I like the mixed of biscuit topping and may try it with added sugar on top of a strawberry-rhubarb cobbler. Thank you for the great photos too! Love to eat with my eyes on your blog.

  2. Buddiegirl on 03 Apr 2009 at 7:06 am #

    My daughter doesn’t make that kind of money babysitting. Too bad you don’t live near us, she would be happy to babysit for you at a reasonable price.

    Feta cheese (one of my favs) would be a yummy addition to this cobbler, I think. I might have to make a small one for myself as the other 2 that reside with me would never eat it.

  3. Cheryl on 03 Apr 2009 at 9:51 am #

    Oh, don’t I know the charge for babysitting – hiring a nanny right now. But now I am reconsidering the babysitter for a dinner out next week…

  4. Erica B. on 03 Apr 2009 at 10:26 am #

    My 2 cents: Going rate here for babysitting is $5/hr per child…not cheap when you have more than one. In order for you to spend $70 using $5/hr you’d have to be paying for 14hrs… Um that must be one amazing sitter you have.

  5. Ricki on 03 Apr 2009 at 2:28 pm #

    I love this idea! I’ve only had fruit cobblers before. . .but then again, tomatoes are technically fruit, right? :)

    Feeling lucky I don’t have kids about now. . . my friend tells me the going rate in the Toronto area is about $15 per hour. Ouch!

  6. thepinkpeppercorn on 03 Apr 2009 at 6:17 pm #

    It’s kinda funny, but as a Ukrainian, I NEVER eat perogies with sour cream… but many do… I go overboard though with large chunks of green onion semi-sauteed in whipping cream (“farm” cream is better when Baba gets it) and then the perogies go in after they are boiled. It’s probably good for my clothes that Baba lives three hours away!

    But this recipe still has yummy doughy goodness…so either way, it’s a winner.

  7. robyn on 04 Apr 2009 at 12:23 pm #

    um, who is your babysitter? Supernanny?? That’s CRAZY. How much did that work out to per hour??

    That cobbler looks soooooo good.

  8. angiebean on 04 Apr 2009 at 2:50 pm #

    This dish looks delicious! I have a sweet spot for tomatoes.

    The going rate in the Northeast (US) is ~$10/hr. So I feel your pain.

  9. Natalie on 06 Apr 2009 at 4:58 am #

    $10/hr? Are you SERIOUS?!! Since when did babysitters make MORE than minimum wage? Why slave away at McDonalds getting fryer burns when you can babysit sleeping kids and raid the fridge? I remember when I was a kid, I was charging $1/hour, and $1.50/hr past midnight. When I started my first “real job”, I was making $3.00/hour at a local bakery. I guess the kids have it better now, eh?

    Oh, and the cobbler looks awesome! :)

  10. JulieVR on 06 Apr 2009 at 5:05 am #

    No no.. $12 an hour!

  11. Who Knows » Blog Archive » Quick scan of the net - cherry cutter on 08 Apr 2009 at 9:05 am #

    […] http://dinnerwithjulie.com/2009/04/02/garlicky-cherry-tomato-cobbler-with-cornbread-biscuits/Add the butter and blend with a pastry cutter, whisk, fork or your fingers until the mixture is well blended and crumbly. Add the sour cream and milk and stir just until you have a soft Flights from Melbourne to Amsterdam dough. Drop the dough in large spoonfuls or shape … […]

  12. Who Knows » Blog Archive » Quick scan of the net - cherry cutter on 09 Apr 2009 at 9:07 am #

    […] http://dinnerwithjulie.com/2009/04/02/garlicky-cherry-tomato-cobbler-with-cornbread-biscuits/Add the butter and blend with a pastry cutter, whisk, fork or your fingers until the mixture is well blended and crumbly. Add the sour cream and milk and stir just until you have a soft dough. Drop the dough in large spoonfuls or shape … […]

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