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Savory Tomato Cobbler – it’s hard to come up with enough superlatives to describe this wonderful, delicious, slightly sweet, savory, rich and absolutely delightful Tomato Cobbler direct from our garden to the table!
For this recipe I used a variety of large heirloom tomatoes, a few grape tomatoes and fresh thyme from our garden.
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Here are a few more of our favorite savory cobblers:
Skillet Taco Cobbler ~ ground beef, black beans, tomatoes and corn come together in a nicely spiced base for tender, cheesy cornmeal biscuits.
Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious and hardy vegetable dish loaded with mushrooms, cauliflower, butternut squash, onions, carrots and celery. Topped with a soft cheesy biscuit to soak up all the juice!
Savory Tomato Cobbler - it’s hard to come up with enough superlatives to describe this wonderful, delicious, slightly sweet, savory, rich and absolutely delightful Tomato Cobbler ... direct from our garden to the table!
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon cayenne pepper
- 3 large tomatoes, about 1 3/4 pounds cut into 1-inch chunks
- 1 teaspoon packed light brown sugar
- Sea salt
- 2 heaping cups of cherry tomatoes, halved then measured
- 3 tablespoons unbleached all-purpose flour
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- Sea salt and freshly ground pepper
- 6 tablespoons cold unsalted butter, thinly sliced
- 2/3 cups whole milk, plus more for brushing
- 2 teaspoons whole-grain mustard
- 1 teaspoon fresh thyme, chopped
- Preheat oven to 350 degrees.
- To make the tomato filling melt 2 tablespoons butter over medium-high heat in a large oven-proof skillet. (See NOTE below) Add the chopped onion and cook, stirring occasionally, until soft and light brown, about 5 minutes. Add the garlic, thyme and cayenne pepper. Cook and stir for 1 more minute then add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt.
- Bring to a simmer and cook just until the tomatoes start to soften, 4-5 minutes. Do not overcook. Remove the skillet from the heat and gently stir in the flour and cherry tomatoes. Dot with the remaining 1 tablespoon of butter and set aside.
- To make the biscuit topping whisk together the flour, baking powder, granulated sugar, 3/4 teaspoon salt and black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 2/3 cup of milk, the thyme and mustard to the flour mixture. Gently stir with a fork just until a sticky dough forms. To do over mix.
- Using an ice cream scoop, drop balls of dough over the filling. Brush the dough balls with milk and bake until the biscuits are golden brown and the filling is bubbly - about 55-60 minutes. Allow the cobbler to rest about 15 minutes before serving.
- Serves 6 (or two at my house)
As you may know, we really shouldn't cook tomatoes in cast iron as the acidity can strip the seasoning on your pan. Use stainless steel or enameled cast iron or even a regular casserole dish.
(recipe adapted from a 2014 Food Network Kitchen recipe)
No doubt this Buffalo Chicken Cobbler must be fantastic. Check it out over at Lemons for Lulu. I’ve also taken the classic Chicken Pot Pie and turned it into a savory cobbler with Herb Biscuits. So much easier than rolling out the dough. Hope you’ll give a few a go in your kitchen!