Heirloom tomato cobbler

This heirloom tomato cobbler is a meal that is hearty, but summery in its essence.

I’m really thinking tomato and peach everything before we lose them for the season, and this was such a delicious idea. I love the wholegrain mustard in the biscuits too, great for both taste and texture.

Note: Do not be intimidated by the long list of ingredients – this all comes together very organically and fairly easily.

Heirloom tomato cobbler

(adapted from this recipe)

You’ll need:

• 3 large heirloom tomatoes (I used 2 red and one yellow, but whatever you have is great), chopped
• 2 cups smaller heirloom or cherry tomatoes of various colors, halved
• 3 T butter
• 2 T olive oil
• 1 white onion, diced
• a pinch of chili powder
• 3 gloves garlic, minced
• 1 t chopped thyme
• 1 t raw sugar
• 1/2 t salt
• 3 T flour

For biscuits:

• 1 1/2 cups AP flour
• 1 1/2 t baking powder
• 1 t raw sugar
• a good pinch of salt and pepper
• 6 T cold butter
• 1 cup of milk + a little more for brushing on top
• 2 t wholegrain mustard

1. Preheat oven to 350F. In a large pan or skillet, melt the butter in the olive oil. Add onion and cook until just golden; add garlic, chili powder, and the chopped thyme and cook until fragrant, about a minute or two.

2. Add the chopped large tomatoes, sugar, and salt. Bring to a light simmer as tomatoes just start to soften – you don’t want a sauce consistently, but you still want the filling to have a good body to it. Take off heat, fold in the halved small/cherry tomatoes and flour, and place in a large, deep baking dish.

3. Now make the biscuits – whisk together flour, baking powder, salt, pepper, and sugar. Then cut in the cold butter (slice it thinly first to make it easier) with a pastry cutter or just use your hands. You need to achieve a coarse cornmeal kind of texture before mixing in the milk.

4. Now add milk and mustard, mix gently with a spoon to get a sticky, soft dough. Drop spoonfuls of it onto the filling, then brush dough with milk before baking. Bake for about an hour, let cool slightly before serving.