TOMATO COBBLER

Tomato Cobbler image

Provided by Ree Drummond : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups mixed cherry tomatoes, halved
1 heaping tablespoon tomato paste
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
4 cloves garlic, sliced
2 shallots, thinly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1/2 cup freshly grated Parmesan
1 heaping tablespoon baking powder
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold, salted butter, cubed
3/4 cup buttermilk
Fresh basil leaves, for serving

Steps:

Preheat the oven to 400 degrees F.
For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.