What to do with too many tomatoes? Tomato Cobbler.

Thanks to the last 4 weeks of sunny, hot weather, I have an unexpected, bumper crop of tomatoes. I’m used to having just enough delicious, fresh tomatoes to sprinkle on my salads. This year, I have more than enough and am faced with a new creative challenge. How to enjoy the abundant harvest of plump, ripe juicy fruit?

Somewhere, I heard the words, ‘tomato cobbler’ and I thought what a wonderful idea. I didn’t have a recipe but that didn’t stop me. I’ve made many peach and blueberry cobblers, so I knew all I had to do was use the same idea and make this one savory instead of sweet.

Here’s what I did. Slice up the fresh tomatoes in ½” slices and layer in an 8x8 inch square baking dish. Cut up 6-7 small, fresh mozzarella balls and place over the tomatoes. Sprinkle the top with two cloves of minced garlic, sea salt, pepper, fresh basil and drizzle a little olive oil. Mix up flour, butter, salt, baking powder, add ½ cup of buttermilk and mix with a fork. Spoon the biscuit mixture evenly over the top of the tomatoes. Then grate Parmesan cheese over the topping. Bake in a 375 degree oven for about 45 minutes. Let cool before serving.

I served it as a side dish with grilled chicken breasts. But it would be equally good with fish, beef or pork. And I think, it would make a wonderful potluck dish, too. It was delicious!