Tomato Cobbler with Cheese Biscuit Topping
This is the thing I really love about the Internet. As I sit through reading about more of the same, every once in a while a recipe makes my eyes go wide, my jaw drop, and I have to make it – RIGHT NOW! 
I was searching for inspiration and there it was staring me in the face. Tomato Cobbler with Biscuits looked too good to be true. Why had I never thought of doing something like this before? And, it just so happened that I collected a very large bowl filled with tomatoes from our garden that morning. Tomatoes are a fruit, right? They’re juicy and slightly sweet, and with a savory, crunchy topping? Oh my – sheer genius. It must have been fate. The other reason this is a perfect recipe is that you don’t have to use your prettiest tomatoes for the cobbler. A few blemishes here and there – just cut them out. 
Many of the recipes I found for this dish called for cherry tomatoes. Those looked pretty. Others had a variety of different colored cherry tomatoes, yellow, red, purple – very pretty. And if you don’t have a bounty of fresh tomatoes, you can make the casserole using canned tomatoes. How versatile is that? While this scrumptious cobbler takes an hour to bake, putting all the ingredients together is a cinch. I started at 4:30 and we were ready to eat by 6:30 – the cobbler needs to rest for 20 minutes before serving. The majority of prep time is baking and resting. Many of the recipes I found online called for thyme. I’m not a huge thyme fan, so I added basil and a little pinch of thyme. And the biscuits called for grated Gruyere cheese – I substituted sharp cheddar, because that’s what I had. Another interesting cheese substitution is blue cheese or gouda. I bet that would be delicious, too. Are you ready?
