By Ezra Klein
It seemed like a good idea. Thr cherry tomatoes are gorgeous right now. And I’d already made a tomato and avovoado salad, and tomato-bread, and toast topped with broiled tomato-and-eggs, and most everything else I could think to do with tomatoes. So a cherry tomato cobbler it was.
The recipe seemed good. The biscuit topping, in particular, was delicious. The sharp kick of gruyere, along with some basil and chives, made for a wonderfully savory biscuit. But the cherry tomatoes cooked down to something that tasted a lot more like cherry than tomato. In part, that was my fault. I stacked the deck with the orange tomatoes I so love to snack on. Their natural sweetness makes them great to eat like berries. But poor to eat in a cobbler.
Even so, I’m not willing to give up on this recipe. I’m sure there’s a good version of this savory cobbler out there. Anyone know of it?