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Tomato Cobbler – ‘Garden to Table’

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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! #savingroomfordessert #tomatocobbler #cobbler #savorycobbler #summercobbler #tomato

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!

This is seriously one of the best tomato dishes I’ve ever made … strike that.  This is one of the best things I’ve ever had for dinner eaten.  All day I’ve tried to come up with the proper superlatives to describe this wonderful, delicious, slightly sweet, savory, rich and absolutely delightful Tomato Cobbler direct from our Garden to Table!  Oh my goodness – fresh homegrown tomatoes, vibrant savory thyme, a little heat from cayenne and just a touch of tangy-ness from the whole-grain mustard … we are in love!
Heirloom cherry tomatoes
These heirloom cherry tomatoes are not from our garden but I’m planting some next year!  Amazing little fruits.
garden tomatoes with fresh thyme

For this recipe I used a variety of large heirloom tomatoes, a few grape tomatoes and fresh thyme from our garden.

We love all the tomato varieties we planted and harvested this year.  This is the first time we’ve grown mail-order plants and are very pleased.  We weren’t crazy about the same old varieties found at the big box store year after year.  These arrived super healthy and produced as promised.  We also worked extra hard to keep the entire garden completely organic.
chopped heirloom tomatoes
We’re crazy about fresh tomatoes!  For this recipe I used three large tomatoes and 2 cups of cherry tomatoes.
herbed biscuit dough for tomato cobbler
The biscuit dough is thick with a generous helping of fresh thyme and whole-grain mustard.
tomato cobbler with herbed biscuit topping ready to go in the oven
I used an ice cream scoop to place the drop biscuits on the tomato, onion and garlic mixture.
heirloom tomatoes and tomato cobbler
My husband took one bite then asked if we could just grab a couple of spoons and finish it off.  I told him this was supposed to be 6 servings.  He went on to say that one beer is a serving but that doesn’t mean you always stop with one.  Good point.
tomato cobbler
We enjoyed this so much I can’t wait to make it again.  Please give this simple, rustic amazing cobbler a go – it is fantastic!

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A skillet with savory tomato cobbler topped with herbed biscuits

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5 from 1 vote

Tomato Cobbler

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Yield: 4 -6 servings
Course: Main Course
Author: Tricia
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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!

Ingredients

For the tomatoes:

  • 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

For the biscuit topping:

  • 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

Instructions

  • 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)

Recipe Notes

NOTE:
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)

 

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!

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!

This recipe for Tomato Cobbler really is crazy good.  Use good ripe tomatoes and fresh thyme.  You won’t be sorry!  Hope you have a wonderful weekend and thanks so much for stopping by!
Tricia

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56 Comments

  1. Vicki - Aotearoa New Zealand says

    5 stars
    This tomato cobbler is so delicious that I can’t overstate how much we enjoyed it. We moved house last year, and have a new vege garden. Planted tons of tomatoes, all sorts. I made this recipe with 5 or 6 different types of tomatoes, and it was amazing. Thanks so much! Vicki – Aotearoa New Zealand

    reply to this comment >

  2. Valerie says

    Made this over the weekend for a brunch with friends (I served it with an asparagus salad and scrambled eggs), and it was a huge hit. May be the best thing I have ever made. Even my tomato-hating boyfriend was all over it. When it was gone, I almost shed a tear. Will definitely make again. Possibly every day. For the rest of my life…

    (Thank you!!)

    reply to this comment >

  4. Susan says

    I pinned this before I even commented 🙂 I can’t wait for my tomatoes but they are still just blossoms yet! This looks absolutely delicious, Tricia, and I always grow thyme in the summer too.

    reply to this comment >

    • Tricia Buice says

      Thank you so much Judy. It is absolutely amazing – really, really great. I look at our organic garden and all those happy tomato plants and just can’t wait to pick fresh tomatoes and make this again! Thanks for commenting and stopping by. I know you will love it.

      reply to this comment >

  19. dentistvschef says

    Wow, fyi i just bookmark this recipe and i'm convincing you that i just bookmark few of the recipes that literraty MUST TRY!!!<br /> lovely and comforting dish, <br />btw, you shouldn't cook any food with acid and sugar on cast iron pan since it's will react, tomato contain ascorbic acid and the natural fructose fruit made it sticky to the cast iron pan…

    reply to this comment >

    • Tricia Buice says

      Hey Jeanne – the tomatoes did not react or change in any way because I used cast iron. After receiving your comment I did a little research and found that you are right about not cooking tomatoes in cast iron. Cooking tomatoes or tomato sauce in cast iron is not a good idea because it can strip the seasoning but won't necessarily damage the pan. The skillet in the photo is very old and

      reply to this comment >

      • Linda D. says

        My two cents about using cast iron-cooking any recipe with tomatoes causes some of the iron to leach out of the pan. The best spaghetti sauce comes from a cast iron skillet! As far as having to reseason the pan-if you are using it, you will eventually have to reseason. Enjoy the cast iron and if you don’t have one you definitely need one in your kitchen. Great recipe.

        reply to this comment >

  25. Monica says

    Looks amazing, Tricia! What a fantastic way to enjoy seasonal tomatoes. And I'm so intrigued by the biscuits with thyme and mustard. Sounds and looks so good…the amazing-ness of this totally comes through in your photos!

    reply to this comment >

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