As sweet and delicious as summer’s cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish’s savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.
Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.
Tomatoes are marinated in garlic and olive oil, then stuffed with goat cheese lemon quinoa stuffing. The classic Italian flavor profile has never come together in a more elegantly deconstructed fashion, as the quinoa stuffed tomatoes are baked and finished with fresh basil.This recipe comes from Namisha of Club Dine In!
4 large, ripe tomatoes, sliced half lengthwise
3 tablespoons olive oil
2 cloves garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup quinoa, rinsed and cooked according to package instructions
1/4 cup goat cheese, crumbled
2 tablespoons bread crumbs
1 tablespoon lemon zest
1 tablespoon basil, chopped
Preheat an oven to 375 degrees. Prepare a baking sheet with a layer of parchment paper.
Remove the seeds and some of the flesh from the tomatoes with a spoon. Place the tomatoes, cut side down, on paper towels to drain for about 5 minutes.
Whisk 2 tablespoons of the olive oil, garlic, salt and pepper together in a large bowl. Gently toss the drained tomatoes in the garlic oil mixture with your hands until the tomatoes are well coated. Set aside to marinate for at least 10 minutes.
Place the quinoa, goat cheese, bread crumbs and lemon zest together in a small bowl. Mix thoroughly, taste and season with salt and pepper, if needed.
Place the marinated tomato halves, cut side up, on the parchment paper lined baing sheet. Fill each tomato with the quinoa goat cheese mixture. Drizzle with the remaining tablespoon olive oil.
Bake for 20-25 minutes, or until the tomatoes are slightly softened and their undersides are brown.
Divide the tomatoes into 4 portions, sprinkle with basil and enjoy!
1 baking potato, peeled and cut into 1-inch chunks
1/3 C sliced almonds, toasted, for garnish (really adds a great touch to the soup)
1. Heat the oil in a large saucepan over medium heat. add onion and 1 tbl salt: cook, stirring occasionally until onion is soft (4-5 minutes). Add the garlic and curry powder, cook additional minute or so.
2. Add zucchini, potato, and 4 Cups water (I added chicken broth instead). Bring to a boil; reduce heat and simmer until veggies are tender (10-15 minutes).
3. In batches, puree soup in blender until smooth. can be served immediately, though I chilled mine overnight and served it cold the next day –Mmm, Mmm, good. ******garnish with toasted almonds just before serving.