Tomato Cobbler with Canned Tomatoes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup Vidalia onion (or white or yellow onion)
• 2 medium garlic clove (minced)
• 2 15-ounce cans tomatoes (diced, undrained)
• 1 pint grape tomatoes
• 1 teaspoon fresh lemon juice
• 1 teaspoon brown sugar
• 1 tablespoon all-purpose flour (or cornstarch)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 cups self-rising flour (or all-purpose flour +2 tsp baking powder + 1/2 teaspoon salt)
• 8 talespoons butter (I used salted.)
• 1 and 1/2 cups heavy whipping cream
• 1 cup Cheddar cheese (optional)

Instructions

1. 1

   --- Tomatoes ---

2. 2

   Pre-heat the oven to 375℉.

3. 3

   Add olive oil to your skillet and heat to medium. Add onions and cook until they become soft and translucent, about 15 minutes. Add the garlic and cook 2 minutes.

4. 4

   Add the canned and fresh tomatoes, fresh lemon juice, brown sugar, all-purpose flour, salt, pepper, red pepper flakes, and thyme. Stir. Bring to a boil and reduce heat to simmer. Simmer for 10 minutes while you're making the biscuit topping.

5. 5

   --- Biscuit topping ---

6. 6

   Add flour (or flour, baking powder, & salt) and butter to a bowl. Cut with a pastry blender or fork until mixture is crumbly with pea-sized lumps. (Stir in the cheese with a fork if adding cheese.)

7. 7

   Add 1 and ½ cups heavy cream. Stir with a fork. The biscuit dough will be a little sticky.

8. 8

   Take a large spoon or 2-tablespoon spring-release scoop and drop the biscuit dough over the top of the tomato filling. (I had 20-22 small biscuits. I forgot to count them.)

9. 9

   Bake for 35 to 45 minutes. (Watch them close after 30 minutes.)

10. 10

    Let cool slightly and serve warm.