Sunday, July 14, 2013

Sweet Tomato and Peach Cobbler

Ever since I made a tomato tart tatin from Bon Appetit"s August 2010 issue I've been totally addicted to tomatoes sauteed in butter and sugar.  They make a great ice cream topping, pound cake topping and are even lovely spread on toast.  I added this sweet goodness to peaches, and with a little cinnamon and cayenne arrived at this cobbler.

Makes one 9x13 inch cobbler

For the tomatoes and peaches:

8 large plum tomatoes
6 large yellow peaches
3 Tbl butter
1/2 cup granulated sugar
1 Tbl plus 1 tsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper

Peel the tomatoes and peaches by marking an "X" on the bottom of each and plunging into boiling water for about 30 seconds.  Once a bit cool, the skins should peel right off.
Halve the tomatoes lengthwise and scoop out the core and seeds with a small spoon.  Slice each half in half again and set the slices on paper toweling to drain.
Spread the butter in a large saute pan and sprinkle with the sugar.  Add the tomatoes in one layer and over medium heat cook the tomatoes for 20 to 30 minutes until the syrup created becomes amber like in color.
Slice the peaches into wedges about 1/3 inch thick and add them to the pan of tomatoes.
Combine the cornstarch, cinnamon and cayenne and gently stir into the mixture.  Transfer the mixture to a 9x13 inch baking pan.

For the biscuit topping:

1  1/3 cups AP flour
3 Tbl granulated sugar plus one extra Tbl for sprinkling
1  1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 cup (1/2 stick) butter
2/3 cup buttermilk
The tomato-peach mixture

Pre heat your oven to 400F.  In a medium mixing bowl whisk the flour, 3 Tbl sugar, baking powder, baking soda and cinnamon together.
Cut the butter into small pieces and with a fork, work the butter into the flour mixture until the mixture gets crumbly.  Pour in the buttermilk and combine with a fork until everything comes together.
Drop spoonfuls of the batter over the top of the tomato-peach mixture.  Sprinkle the top with the remaining tablespoon of sugar and bake for 30 to 40 minutes until the top browns a bit and the fruit gets bubbly.  let rest for about 20 minutes before serving.  Ice cream or whipped cream are optional but darn good!!


  1. I've also recently discovered the allure of sweet sauteed tomatoes - having had them at both Joe Meur Seafood and the Rochester Chop House recently. They're almost like tomato candy! I really love this cobbler idea, wow!

  2. Thanks Lori! Tomato candy is right on!!