Tomato Cobbler Recipe

This savory Tomato Cobbler is made with ripe tomatoes, sweet onions, and a buttery cheddar biscuit topping. The result is a hearty and flavorful main course, perfect for a cozy late summer or fall dinner, and it’s substantial enough to feed a family of four.

Tomato Cobbler Ingredients

For the Tomato Filling:

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds ripe tomatoes, a mix of large and cherry varieties, cut into chunks
• 1 teaspoon fresh thyme
• 1/2 teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon brown sugar
• Salt and black pepper to taste

For the Cheddar Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk

How To Make Tomato Cobbler

1. Prepare the tomato filling: Preheat your oven to 375°F (190°C). In a large, oven-safe skillet or a Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Cook the tomatoes: Stir in the large tomato chunks, fresh thyme, cayenne pepper, brown sugar, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, until the tomatoes begin to soften. Remove the skillet from the heat and gently stir in the cherry tomatoes and the flour.
3. Make the biscuit topping: In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
4. Form the dough: Pour the buttermilk into the flour mixture and stir gently with a fork just until a shaggy dough forms. Be careful not to overmix, as this can make the biscuits tough.
5. Assemble and bake: Spoon large dollops of the biscuit dough evenly over the hot tomato filling, leaving some gaps between them for steam to escape. Place the skillet on a baking sheet to catch any drips and bake for 45-55 minutes, or until the biscuits are golden brown and the tomato filling is hot and bubbly.

Recipe Tips

• Use the right tomatoes: A mix of large, juicy tomatoes and smaller, sweeter cherry tomatoes creates the best flavor and texture contrast in the filling.
• Don’t overmix the biscuit dough: Overworking the dough will develop the gluten, resulting in tough, dense biscuits instead of light, fluffy ones. Mix only until the ingredients are just combined.
• Keep your butter cold: Chilled butter is essential for a flaky biscuit topping. The cold butter creates steam as it melts in the oven, which helps the biscuits rise and become light.
• Rest before serving: Allow the cobbler to cool for at least 15 minutes after it comes out of the oven. This allows the filling to thicken and set, making it easier to serve.

What To Serve Tomato Cobbler

This savory tomato cobbler is a complete and satisfying meal on its own. It pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a heartier meal, serve it alongside grilled chicken, roasted pork tenderloin, or a side of crispy bacon.

How To Store Tomato Cobbler Leftovers

• Refrigerate: Store leftover tomato cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a warm oven.
• Freeze: To freeze, let the cobbler cool completely. Wrap the entire dish or individual servings tightly in plastic wrap, then foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Tomato Cobbler Nutrition Facts

• Serving size: 1 cup
• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 8g

Frequently Asked Questions

• Can I make this recipe in a different dish? Yes, if you don’t have an oven-safe skillet, you can make the tomato filling on the stovetop and then transfer it to a 9×13-inch baking dish or a 2-quart casserole dish before adding the biscuits and baking.
• What if my biscuits are not browning? If your filling is bubbling but the biscuits aren’t golden, you can place the cobbler under the broiler for 1-2 minutes. Watch it very carefully to prevent burning.
• Can I add other vegetables to the filling? Absolutely. This recipe is very adaptable. Feel free to add other vegetables like corn, bell peppers, or zucchini to the tomato mixture. Just be mindful that they may release additional liquid, so you might need to add a bit more flour to the filling.

Try More Recipes:

• Tortellini Skewers Recipe
• Turkey Gravy Recipe
• Turkey Spring Rolls Recipe