Was inspired to make something with tomatoes and bacon. Looked at dozens of recipes and stumbled across a few versions of Cherry Tomato Pie and/or Cobbler. Several versions seemed to stick in my head as good adaptable ideas. First there is Martha’s and Bittman‘s and this one from Joy the Baker. Of course all used homemade biscuits and since I’ve never met a homemade biscuit from my kitchen that I would serve (apparently my Southern Nana’s deftness at biscuits wasn’t inherited by my hands) I chose to use the ubiquitous refrigerated tube of biscuit dough!
However, I have discovered at more natural, artificial preservative free option from a company called IMMACULATE BAKING CO. I’ve been pleased with the Buttermilk variety as well as the Flaky and we’ve enjoyed their Cinnamon Rolls as well.
I proceeded to the kitchen and here’s what I created:
I served it with Grilled Romaine Heads that I brushed with EVOO and Tuscan Herbs (Penzey’s) and topped with Grated Parmigiano Reggiano and Balsamic Glaze. I did find the Balsamic Glaze to be overwhelming due to the fact that we had the balsamic vinegar with the caramelized red onions. Perhaps a more suitable dressing the for Romaine would have been a lovely butermilky crumbly Blue Cheese Dressing!
Here’s the recipe:
Chef Jim’s Cherry Tomato Cobbler with Parmesan & Pepper Biscuits
• 1 tube refrigerated biscuits — I used Immaculate Brand Flaky Biscuits
• ½ teaspoon coarse ground black pepper
• 3 tablespoons Parmesan cheese — grated
• 2 tablespoons olive oil
• 2 large red onions — sliced in half moon slices
• 3 cloves garlic — minced
• ½ teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar
• 6 strips uncured bacon — cooked broken into 1″ pieces
• 2 pounds Heirloom cherry tomatoes
• ½ cup basil–coarsely chopped
• 4 tablespoons all-purpose flour
• 2 sprays vegetable cooking spray
- Preheat oven to 375º
- Heat olive oil in a sauté pan over medium-high heat. Add sliced onions and cover. Stir every few minutes until they start to brown, remove lid and raise heat cook until caramelized (15 minutes or more) season with salt and pepper. Add red pepper flakes and garlic and cook stirring for one more minute. Remove pan from heat, add balsamic vinegar and set aside.
- Divide cherry tomatoes slicing approximately 1/3 of them in half. Combine halved and whole cherry tomatoes in a large bowl, add salt & pepper, flour, basil, caramelized onions and the bacon tossing everything together until lightly coated with flour. Add more flour if needed.
- Spray 3 quart casserole with vegetable cooking spray and add tomato mixture. Bake in oven for 25-30 minutes, mixture should be bubbly and some tomatoes will have burst.
- Pull from oven sprinkle with Parmesan cheese. Top with 6 biscuits. (bake remaining two separately) Sprinkle freshly ground black pepper and Parmesan cheese on top of each biscuit.
- Return casserole to the oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through.
- Remove from the oven and allow to cool for about 10 minutes before serving.
Serve warm with favorite green salad for lunch or with grilled meat as a savory side dish for dinner.
Eat Well….Be Well!