This savory tomato cobbler is the perfect use for all those summer tomatoes. This cobbler is packed full of fresh tomatoes, gouda and fresh sage. You’re going to love this!
Today’s guest post is brought to you by the awesome Bonnie from Bonnie the Baker. She is another one of my Twitter buddies. We chat daily about life, me visiting SoCal, why I’m not in SoCal and when am I going to book my flight to SoCal. As you can see. Between Bonnie and Julia I need to get my butt to SoCal!
I originally saw this Cobbler on Honey and Jam. It looked so good at first glance, but I didn’t read the recipe because I wanted to see if I could accomplish it.
And, I did! I took a look later and mine was a wee bit different, but I’m happy with the way that this came out, I wouldn’t change a thing! It’s super easy and full of flavor. It’s definitely a go-to dish if you have guests coming, and even a perfect side item to bring to someone’s house for dinner.
There are three people in my life (my husband, my best friend, and my mom) who hate tomatoes. And do you know what I say to that? They’ve obviously never had this cobbler. And if they have it and they still hate tomatoes? There is absolutely nothing that I can do about this.
A few things to remember about life in general when making this savory tomato cobbler:
1. Don’t assume that your skirt has not been tucked into your underwear when leaving the bathroom. This may or may not happened to me a few weeks back.
2. Hips are in style, my friends!
3. Homemade whipped cream goes a long, long way.
4. Putting a scoop of hot cocoa mix into your coffee mug before you pour in your Joe is a really good idea.
Savory Tomato Cobbler
This savory tomato cobbler is the perfect use for all those summer tomatoes. This cobbler is packed full of fresh tomatoes, gouda and fresh sage. You're going to love this!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 4-5 medium to large tomatoes, cut into fours
- 1 teaspoon butter
- 7-8 sprigs of fresh sage
- 1 cup gouda cheese, divided
- 2 ¼ cups Bisquik
- 2/3 cup milk
- 1-2 tablespoons balsamic vinegar
- Salt and pepper to taste
Source: Inspired by Honey and Jam
Preheat oven to 450 degrees.
Place cast iron skillet on stove over medium to high heat and melt butter. Add cut tomatoes and let cook until tomatoes become wrinkly, about 7-10 minutes. Stir occasionally. Although they will be getting soft, do not mash tomatoes. They will be kept in form the whole time.
While tomatoes are cooking, mix Bisquik and milk into a large bowl, and coarsely chop the fresh sage. Fold fresh sage into batter along with ½ cup gouda cheese.
Once tomatoes are done cooking, add balsamic vinegar, and the remaining gouda cheese. Turn the heat down to medium-low, and let simmer for another 5-7 minutes. Remove pan from heat and spread out (as best you can) the biscuit batter on top (and sometimes in between) of the tomatoes. The batter will be lumpy and hard to spread, but as long as most of the top of the pan is covered, you are fine.
Place skillet in oven and bake for 8-10 minutes or until biscuits are cooked and tops are golden-brown.
*If you do not have a cast iron skillet, no worries! Follow steps as said using a regular skillet, and then transfer tomatoes to a casserole dish before placing biscuits on top. Just remember to add or subtract the number of tomatoes being used in order to compensate for the size of the casserole dish.