Tomato Cobbler
Balsamic Bacon and Tomato Grilled Cheese
September 4, 2018
Fresh Summer Tomato Spaghetti
September 5, 2018
Tomato Cobbler
Our tomato cobbler is a savory treat and the perfect way to start off your morning. Plus, who doesn't love cheddar biscuits?!
Ingredients
Directions
Chop half the amount of cherry tomatoes in half.
Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender.
Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic.
Cook for 10 minutes, until the whole tomatoes burst and reduce.
Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well.
Set aside while you prepare the biscuit dough.
Place the flour, Colavita Polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly.
Add the buttermilk, Colavita Olive Oil, and shredded cheese and mix just until it comes together. Do not over mix the dough.
Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture.
Place the biscuits about 1-2 inches apart because they will spread.
Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm.
Garnish with extra sprigs of thyme. Enjoy!
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Ingredients
Directions
Chop half the amount of cherry tomatoes in half.
Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender.
Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic.
Cook for 10 minutes, until the whole tomatoes burst and reduce.
Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well.
Set aside while you prepare the biscuit dough.
Place the flour, Colavita Polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly.
Add the buttermilk, Colavita Olive Oil, and shredded cheese and mix just until it comes together. Do not over mix the dough.
Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture.
Place the biscuits about 1-2 inches apart because they will spread.
Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm.
Garnish with extra sprigs of thyme. Enjoy!