Cherry Tomato Cobbler {Vegan}

Cherry tomatos are so plentiful right now that I have been trying to find as many things to do with them as I can.  I thought individual Cherry Tomato Cobblers would be really fun.  We used these 6″ round ceramic  baking dishes, but any oven-safe baking dish will do.

Cherry Tomato Cobbler

I’m into simple lately.  Easy to make, stunning to look at.  I love the different textures and flavors of the tomato.  The biscuits soak up a bit of that tomato juice…it’s pretty amazing.

Cherry Tomato Cobbler

This cobbler uses a combination of both Roma and Cherry tomatos.  The Roma’s we chop and the tri-color Cherry tomatos are the superstars of this dish!  They are halved and half are combined with the chopped tomatos and caramelized onions.  The other half we add at the end.  This offers a range of textures and it doesn’t all break down with the sauteeing.

Cherry Tomato Cobbler

The secret to making this dish so simple is the use of Bisquick baking mix.  It’s totally vegan!  It’s actually what we like to call “accidentally” vegan.  We just added some almond milk and vegan parmesan cheese to give it some flavor.  We used a mini cookie scoop to dollop mounds atop the sauteed tomato and onion mixture.  We didn’t add any salt to the recipe because Bisquick contains a fair amount of it.  You could add a bit more for serving if you’d like.

Cherry Tomato Cobbler

They bake into little puffs of yum!  You can pull them apart and eat them that way or break them up and get a forkful with every single bite of tomato.

Cherry Tomato Cobbler

We did these in two individual baking dishes but this recipe can very easily be doubled or tripled even.

Cherry Tomato Cobbler

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Cherry Tomato Cobbler {Vegan}

Servings 2 (6" rounds)

Author Veg Life Staff

Ingredients

• FOR THE FILLING:
• 1 medium Onion sliced thinly
• 1 Tbl Oil Coconut, Vegetable, Grapeseed, etc.
• 2 Roma Tomatos chopped coarsely
• 1 Garlic Clove minced
• 1 to 1-1/2 C Cherry Tomatos multi-color if you can find them, halved
• 1-1/4 Tbl Champagne or White Wine Vinegar
• 1 Tbl Cornstarch
• 1/2 tsp Pepper
• Parsley chopped
• FOR THE BISCUIT TOPPING:
• 1-1/8 C Bisquick yes, it's vegan! :
• 1/2 C Non-Dairy Milk
• 2 Tbl Vegan Parmesan

Instructions

• Preheat oven to 375 degrees.
• In a large saute pan, add the oil and sliced onions. Saute on medium high heat for 5-7 minutes until tender and golden.
• Add the chopped Roma tomatos, ONE HALF of the halved cherry tomatos, garlic and pepper. We omitted the salt in this recipe because the Bisquick already has it in the mix. So, additional salt is optional here but we calculated nutrition without it.
• Saute until tomatos are tender.
• Meanwhile, combine the vinegar and cornstarch until dissolved.
• Remove from heat.
• Add the cornstarch mixture.
• Gently combine this tomato mixture with the remaining halved cherry tomatos.
• Spoon tomato mixture into two 6" round baking dishes, or you could always use an 8" pan.
• Combine the Bisquick baking mix, non-dairy milk and vegan parmesan.
• Using a small scoop, add dollops of the dough to the top of each tomato filled baking dish. Do not spread the mixture.
• Bake for 30 minutes or until the biscuits are done and golden brown.
• Cool slightly prior to serving.
• This recipe very easily doubles! We used 6" round baking dishes, but you could make this into 4 smaller ramekins.