Once I tried this tomato cobbler, I knew that I had to get the recipe ASAP. My friend Tracey was more than happy to give it to me. She said that she had made it one time and loved it! The colors are so pretty! The casserole is pleasing to the eye and tasty on the tongue! This is a side dish that will go with any main entree that you are making. I will say that when it comes to the biscuits I have bought the Red Lobster cheddar bay biscuits in the box before and this casserole turned out just as good! I am all about convenience, but if you have the time then make this casserole the way the recipe calls to.
Check out what our friends from My Recipes have to say about this:
“Followed the recipe to the letter and wouldn’t change a thing.”
This casserole is perfect and tastes absolutely delicious!
Ingredients
- 1 medium-size sweet onion, chopped
- 1 tablespoon Crisco olive oil
- 1 large tomato, chopped
- 3 garlic cloves, minced
- 3 pounds assorted small tomatoes, divided
- 1 tablespoon Heinz Champagne vinegar or white wine vinegar
- 1 tablespoon Argo cornstarch
- 1 teaspoon Morton kosher salt
- 1 teaspoon McCormick’s freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Gold Medal self-rising soft-wheat flour (such as White Lily)
- 1/2 cup stone-ground yellow cornmeal
- 1/2 teaspoon Argo baking powder
- 1/2 cup cold Land O Lakes butter, cut into 1/4-inch-thick pieces
- 3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 1/4 cups buttermilk
Instructions
Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.
Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.
Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)
Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Use any shredded cheese that you have in the fridge!
Thanks again to My Recipes for this amazing recipe.
