suntimes
FLIGHTY 
Weather Updates

Lottie + Doof: Tomato, your time is now

Re-defining cobbler: cherry tomatoes under cheesy biscuit dough. (Courtesy Tim Mazurek)

Re-defining the cobbler: cherry tomatoes under cheesy biscuit dough. (Courtesy Tim Mazurek)

storyidforme: 16927711
tmspicid: 6142969
fileheaderid: 2852338

Related Stories

Updated: May 9, 2012 9:43AM



I love tomatoes unconditionally. I think I am in the minority.

People have a lot of issues with tomatoes. I only like raw tomatoes. I only like cooked tomatoes. I only like tomatoes when they are in sauces. Lots of qualifications.

I can proudly say I like tomatoes of all shapes and sizes, cooked or uncooked - as long as it is tomato season. Shoot, that is a qualification. But have you seen the things they try to sell you in January in the Midwest? They have as much to do with tomatoes as a tennis ball does.

Well, lucky us, tomato season is here. Let's celebrate.

This cobbler is a great way to start the party. A pile of cherry tomatoes is topped with cheesy biscuit dough and baked until it is all bubbly and smells so good you will have a very difficult time waiting for it to finish cooking. The finished dish is delicious. There isn't a better word to describe it.

I shared this with two fair-weather tomato friends, Bryan "I don't like raw tomatoes unless they are in pico de gallo, and I never like tomato guts" and Kerry "I don't love cooked tomatoes." Both agreed it was delicious. Bryan is even eating the leftovers as I type this. I served it with a salad and it made for a completely satisfying lunch. Bottom line: Make this now.


Tim Mazurek is a Chicago artist and author of the blog Lottie + Doof (lottieanddoof.com).



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.