Tomato Cobbler with Blue Cheese Biscuits

Delicious, and the blue cheese (from the biscuits) really works with the tomatoes!

I have a prolific cherry tomato plant - my favorite type - Mexican Midgets. We picked 2 1/2 lbs (from one plant!), and used just these to prepare this recipe. I also did a full onion caramelization rather than the 20-minute version specified in the recipe. I recommend cutting your onions into small-ish pieces so that they are more easily distributed among the tomatoes.

The biscuit dough was very wet, but as promised in the recipe it took on better form after kneading 10 times.

I prepared this in a larger pan - maybe 7 X 11? - and I cut the biscuits into squares and used all of them.

The one person who does not like blue cheese didn't care for these, but the rest of us enjoyed them.

When I found this on Joy's site I knew I had to make it. I already had all the ingredients except for the tomatoes. I stopped at the local produce stand that grows their own tomatoes and picked up a few pints of their heirloom baby tomatoes. At the first of the season they were charging 1.50 per pint but now they are only a dollar a pint. I have been getting plenty of them. They have a couple kinds of yellow ones, chocolate cherry and several types of red. I got a mixture for this cobbler.

It was love at first bite for us on this one. The caramelized onions and tomatoes together with the basil and red pepper flakes give you a taste explosion in your mouth. I scooped up a little of the blue cheese biscuit with each bite and it was so good together. The recipe makes more biscuits than you need and I like that Joy tells you they can be frozen after cutting them out for a later use. So now I have six more of these beauties waiting for another taste explosion.