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Tomato Cobbler
Tomato Cobbler
Tomato Cobbler

Tomato Cobbler

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September 5, 2018

Our tomato cobbler is a savory treat and the perfect way to start off your morning. Plus, who doesn't love cheddar biscuits?!

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 4 Servings


For the tomato base:

1 medium size vidalia onion

1 tbsp Colavita Extra Virgin Olive Oil

3 garlic cloves, minced

2 packs of Colavita Diced Tomatoes

1 pint cherry or grape tomatoes

1 tbsp Colavita Aged White Wine Vinegar

1 tbsp brown sugar

1 tsp kosher salt

1/2 tsp ground black pepper

1 tsp fresh thyme leaves plus a few sprigs for garnish

For the biscuits:

1-3/4 cups all-purpose flour

2/3 cup Colavita Polenta

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp kosher salt

¼ cup + 2 tbsp Colavita Olive Oil

1-1/2 cups buttermilk

1 cup shredded cheddar cheese


For the Cobbler:

1Chop half the amount of cherry tomatoes in half.

2Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender.

3Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic.

4Cook for 10 minutes, until the whole tomatoes burst and reduce.

5Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well.

6Set aside while you prepare the biscuit dough.

Instructions for the biscuits:

1Place the flour, Colavita Polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly.

2Add the buttermilk, Colavita Olive Oil, and shredded cheese and mix just until it comes together. Do not over mix the dough.

3Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture.

4Place the biscuits about 1-2 inches apart because they will spread.

5Bake 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.

6Garnish with extra sprigs of thyme. Enjoy!


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