TOMATO COBBLER RECIPE RECIPES

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TOMATO COBBLER RECIPE | REE DRUMMOND | FOOD NETWORK



Tomato Cobbler Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

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.

OLD-FASHIONED TOMATO GRAVY RECIPE: HOW TO MAKE IT



Old-Fashioned Tomato Gravy Recipe: How to Make It image

My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We—my husband, our two sons and I—also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. —Laurie Fisher, Greeley, Colorado

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 8

1/2 pound bacon strips, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
8 hot biscuits, split

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
    Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

Nutrition Facts : Calories 291 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 1059mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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