Featured Recipe
Roasted Tomato Bacon Cobbler
By Kate
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Roasted tomatoes caramelize in hot oven, building deep flavor. Onions cook low and slow till golden, sweet notes emerge. Cheese blend folds into filling, layered with smoky pancetta instead of bacon for subtle twist. Cornbread-like crust poured atop, bakes to golden crunch. Aromas swap and mingle — tomatoes, melted cheese, that crust baking crisp. Timing hinged on look and feel, not just minutes. Substitute pancetta for bacon, swapping white sugar for maple syrup to harness a gentle sweet twist. Efficient layering keeps heat even. Cast iron skillet holds all flavor, sears edges, ensures crust crispness. A rustic dish with bold character, relying on technique more than fancy ingredients.
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Prep:
15 min
Cook:
50 min
Total:
65 min
Serves:
6 servings
comfort food
vegetarian
cast iron
baking
Introduction
Tomatoes roasting till skins crackle, sugar turning them almost jammy but still holding shape. Onion soft golden, pancetta sizzling edges, all melding slowly in cast iron. Cheese folded through with fresh basil promising herbal notes. Batter quick-mixed, mostly cornmeal—a nod to old Southern grit. Crust poured on, bakes crisp atop rich layers. No guesswork on times, watch for color changes, textures shifting beneath fingers-tipped gently. Pancetta swapped for smoky pork belly saves bacon but drives depth. Maple syrup swaps for sugar brings earthier sweetness. Rustic, layered, timing hinged on sensory cues. Learn to trust touch and eye, not the clock. Perfect hibernation food, if winter blueberries fail you.
Ingredients
About the ingredients
Tomatoes must be firm-ripe but juicy. Roma preferred for less water, more flesh concentrated flavor. Brown sugar replaced maple syrup here for richer caramelization but either works; just adjust amount for sweetness level. Pancetta in place of bacon adds fat richness without smoky char; leaner options like turkey bacon or kielbasa change flavor profiles but still hold. Combining sharp white cheddar and smoked Gruyère pulls creamy melt with nuttiness. Buttermilk gives acid-leavening and moist crumb, but milk plus lemon juice is a reliable substitute. Use fresh herbs for brightness because dried lose punch in cooking. Casting the cornmeal-heavy batter thick suits rustic crumb—don’t overmix to avoid dense crust.
Method
Roast Tomatoes
- Start oven 475F. Line sheet pan with foil sparingly oiled. Place tomato halves cut side up evenly spaced. Brush tops with 1 tbsp olive oil, sprinkle salt, brown sugar, and black pepper. Toss sugar in deliberately; encourages caramelization. Roast 20-25 minutes. Watch skins curling, edges blistering and darkening. Smell sweet acidity rising. Pull when tomatoes start sticky and jammy but not burnt. Drop oven to 425F.
- Heat 1 tbsp vegetable oil in 10-inch cast iron preferably. Medium-low is key here so onions sweat, not scorch. Toss sliced onions, stir often to avoid uneven browning. After about 12 minutes, onions translucent with golden spots, add diced pancetta. Continue stirring till pancetta rendered fat, edges crisp. Remove from heat, allow to cool. Combine cheddar, Gruyère, crème fraîche, and chopped basil in bowl. Fold in caramelized onion pancetta mix gently. Resist overmixing to keep texture.
- Transfer half roasted tomatoes to skillet, cut side up, nestling close. Spread cheese mixture evenly over. Top with remaining tomatoes, again cut side up. The layering traps moisture underneath cheese, keeps filling plush without soggy bottom. Bake 18-22 minutes. Look for bubbling cheese, tomatoes holding shape but yielding to gentle probe.
- Whisk dry crust ingredients: cornmeal, flour, baking powder, baking soda, salt. In separate bowl beat eggs with buttermilk, maple syrup, and melted butter. Combine wet and dry swiftly, mix until just incorporated. Pour batter evenly over tomato layer in skillet, covering gently. Bake 12-15 minutes or till crust edges turn golden brown, springs back lightly when poked. Avoid overbaking - crust should crackle slightly, not dry out. Remove, cool 5 minutes to set before slicing.
- Cut into wedges with serrated knife, crust fragile stored best warm. For crisp crust, use cast iron or heavy-duty ovenproof pan. No buttermilk? Stir 1 tbsp lemon juice into milk, rest 10 min. Swap pancetta with cooked diced kielbasa for extra smoky punch or turkey bacon for leaner twist. Brown sugar swap maple syrup but reduce added sweetness if tomatoes are super ripe. Adjust roasting times by eye - tomatoes should glisten with caramel but not collapse totally.
Prepare Filling
Assemble Layers
Make & Add Crust
Serving & Tips
Technique Tips
Preheat oven enough to get tomatoes quickly crisping edges on roasting pan covered lightly in oil. Cut side up retains juice instead of baking out. Watch color, bubbling juices, and crispy edges rather than relying solely on time. Onions caramelize best medium-low, patience avoids acrid burnt bits that spoil filling. Pancetta renders fat slowly, preventing toughness; cool before folding into cheese mixture avoids premature melting. Layer tomatoes and filling gently to preserve structure; too rough handling bursts tomatoes leading to watery base. Baking until cheese bubbles and tomatoes soften but keep shape indicates readiness. Crust batter flows easily but thick enough to cover filling entirely yet not drown. Bake crust until golden edges and light spring back. Cooling sets layers, making slicing clean.
Chef's Notes
- 💡 Choose firm-ripe tomatoes. Ripe but not overripe. Roma types tight flesh, less water. Fresh basil brightens flavor. Sprinkle on top before serving for extra aroma.
- 💡 Watch for color change while roasting. Need deep caramelization. Skins blistering. But not burnt. Look for sticky jam-like feel. Timing varies; eye it.
- 💡 Patience with onions. Brown slowly, medium-low heat. Avoid burning those edges. Add pancetta only when onions turning golden. Crispy bits add texture, flavor to filling.
- 💡 Crust batter should be thick yet pourable. Mix quickly but don't overdo it. Just until dry ingredients blend. Will give rustic crumb. Thin too much makes flat crust.
- 💡 Cooling needed before slicing. Cuts cleaner. Crust firms up when it rests. Use serrated knife for those delicate pieces. Best served warm but store at room temp.
Kitchen Wisdom
Can I swap pancetta?
Yes. Try turkey bacon or smoked sausage. Just keep texture in mind. Kielbasa adds a different flavor profile.
What if tomatoes are too ripe?
Use less syrup or brown sugar. It'll affect sweetness. Adjust roasting time too. But ripe tomatoes can add depth.
How do I store leftovers?
Can keep in fridge covered. But brittle crust might suffer. Reheat in oven for crispness. Don't microwave; crust gets soggy.
Can I use a different pan?
Absolutely. Heavy ovenproof skillet is key. Glass or ceramic works. Just watch baking times closely; different materials behave differently.
