Savory Tomato Cobbler with Gorgonzola Biscuits

We've been going a little tomato crazy around here this summer.  I realize that sounds normal to most of you but...um...I used to hate tomatoes.  Yes.  Hate.  And I know you're thinking that I probably still ate things like ketchup and tomato pasta sauce but you'd be wrong.  Hate is hate.  Happily, tastes can change.

I actually spent some time last year trying to teach myself to like tomatoes and it worked.  I went from picking them out of my food to being able to tolerate them to voluntarily eating them to actually creating tomato recipes.  And here we are.

I still prefer them in something or cooked in some creative way so this cobbler is perfect.  Roasted tomatoes, caramelized onions and cheesy biscuits.  But you know what?  I'd even eat this without the biscuits.  Now that is definitely love.  Enjoy!







Ingredients
(Inspired by Martha Stewart)

Biscuits:
2 Cups all purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1/8 Teaspoon black pepper
1 Stick unsalted butter, chilled and cut into 1" pieces
1/2 Cup crumbled Gorgonzola cheese
3/4 Cup buttermilk

Filling:
2 Tablespoons olive oil
1 Large onion, peeled and sliced
3 Cloves garlic, peeled and minced
1 1/2 Cups yellow cherry tomatoes, halved
1 1/2 Cups red cherry tomatoes, halved
1/4 Cup chopped fresh basil
2 Tablespoons all purpose flour
1 Teaspoon balsamic vinegar
Salt & pepper to taste

To make the biscuits, add the flour, baking powder, salt and pepper to a large bowl.  Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs.  Add the crumbled cheese and then make a well in the center, add the buttermilk and slowly incorporate it into the dough.  Form into a ball, wrap in plastic and refrigerate for at least 1/2 hour.

Make the filling by adding the olive oil and sliced onions to a large skillet.  Cook on medium heat for about 20 minutes, stirring occasionally, until the onions are caramelized.  Add the garlic and continue sauteing for an additional minute before removing from the heat.  Stir in the vinegar then add the tomatoes, basil, and flour to the onions and mix together.  Season to taste and transfer to a casserole dish.  Bake in a pre-heated 375 degree oven for 25 minutes.

Roll out the biscuit dough on a well floured surface to about an inch thick.  Use a 2" round pastry cutter to cut out rounds.  Place as many as will fit on top of the partially cooked tomatoes and return to the oven for an additional 20 minutes or until the biscuits are a light golden brown.  Makes 4 servings with extra biscuits or leftover biscuit dough that you can freeze.  You can also cut the biscuit recipe in half, if you prefer.