Cobblers are usually dessert fare, sweet fruit explosions topped with melting vanilla ice cream. But they can easily be morphed into a thrilling savory side that the tomatoes that are still so glorious shine.
Not only is a savory cobbler exciting and unexpected, it’s also incredibly easy to put together. Just grab a few pretty tomatoes and top it with your usual cobbler paste, substituting an assertive cheese for the sugar. After tomato season ends, you could use zucchini or even butternut squash to keep the cobbler surprises coming.
Savory Tomato Cobbler
For the topping:
2 Cups of Bisquick Mix
1 Cup of Milk
4 tablespoons of butter, melted
1/2 Cup of Parmesan
1 teaspoon of Ancho Chili Powder1 teaspoon of Kosher Salt1 teaspoon of Ground Pepper
For the Tomatoes
4 Heirloom Tomatoes in Assorted Colors
1/4 Cup of Black Olives, Chopped Coarsely3 Tablespoons of Olive Oil1 teaspoon of Kosher SaltGround Pepper to taste
- Preheat oven to 375 degrees Fahrenheit.
- Slice the tomatoes in 1/4 inch slices. Cut in half. In a large bowl, mix the tomatoes with the olive oil, olives, salt and pepper. Toss to coat uniformly.
- In a separate bowl, mix the Bisquick, butter, parmesan, chili powder, salt, pepper, and milk.
- Drain any juices that came out of the tomatoes. Layer the tomatoes in a large baking dish with sides at least 1 inch high.
- Top the tomatoes with the Bisquick mixture. Sprinkle a little extra Parmesan on top.
- Bake for 50 minutes, or until crisp is golden brown.