I’ve had two cobbler epiphanies in my life. The first was almost 30 years ago, when my friend and colleague John Willoughby found a recipe for blueberry cobbler in a Southern boardinghouse; it’s basically perfect, and I’ve been making it ever since.
The second, which I had just a few years ago (I’m a slow thinker), was when it dawned on me that, as amazing as cobbler is with blueberries, it might be equally good — or perhaps even better — withtomatoes. I know this sounds sacrilegious at first, but I’m fairly convinced that there is no better ingredient on earth than a perfect, late-summer tomato. And technically, of course, tomatoes are fruit.
Furthermore, like blueberries, tomatoes are sweet and tart, and release addictive juices when baked in the oven. If you swap the sugar for garlic and onion, and the ubiquitous scoop of vanilla ice cream for a garnish of torn basil and freshly grated Parmesan, then the savory-cobbler experiment starts to make a lot of sense. I mean, it did to me, and it works.
Read the rest of this article and get the recipe here.
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