Tomato Cobbler
Servings: 8 servings
Say hello to your new favorite comfort food - savory Tomato Cobbler with asiago biscuits! Made with Dei Fratelli Seasoned Diced Tomatoes, onions, and mushrooms for the perfect blend of flavors. Trust me, one bite and you'll be hooked!
Ingredients:
For the Asiago Biscuits
- 2 Cups All Purpose Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 Cup Butter, cold, cut into cubes
- 1 Cup Asiago Cheese, grated
- 1 3/4 Cups Heavy Cream, divided
For Savory Tomato Cobbler Filling
- 1 (28 oz.) can Dei Fratelli Seasoned Diced Tomatoes, drained
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes with Onion and Garlic
- 2 Tbsp. Olive Oil
- 1 Sweet Onion, diced
- 4 cloves Garlic, minced
- 1 Cup Mushrooms, diced
- 1/2 tsp. Crushed Red Pepper
- 1/4 tsp. Salt
- 1/4 tsp. Black Pepper
Instructions:
For the Savory Tomato Cobbler Filling
- Preheat oven to 375 F.
- Add the diced onions to a large skillet and caramelize the onions over medium heat.
- Add the diced mushrooms to the skillet and cook for 3 minutes or until the mushrooms are softened.
- Add in minced garlic and continue cooking until the garlic become fragrant.
- Remove the onion and mushroom mixture from heat and place into a large bowl.
- Add the Dei Fratelli Seasoned Diced Tomatoes and Dei Fratelli Petite Diced Tomatoes with Onion and Garlic to the bowl with the onion and mushroom mixture.
- Toss the mixture together and season with salt, pepper, and the crushed red pepper.
- Pour the cobbler filling into a 9x13 oven-safe casserole dish.
For the Asiago Biscuits
- Combine all purpose flour, baking powder, salt and the cold butter pieces in a bowl.
- Using a dough cutter, incorporate the mixture together until it is crumbly. If you do not have a dough cutter, place the mixture into a food processor and pulse until the mixture is crumbly. Remove from food processor before beginning next step.
- Add the shredded asiago cheese and 1 1/2 cups of heavy cream to the mixture and fold with a spatula until a dough forms.
- Spoon the biscuit mixture on top of the cobbler filling in the 9x13 baking dish.
- Brush the tops of the dough with 1/4 cup heavy cream and sprinkle with extra asiago cheese.
- Bake this cobbler recipe for 40-50 minutes in the preheated oven. Once the biscuits are golden brown and and tomatoes begin to bubble around the edges of the baking dish, you cobbler is ready!
- Let cool and serve as a savory dessert or a delicious breakfast treat!
Chef's Tip:
Try this tomato cobbler recipe on the side with a fried egg for a filling breakfast!
