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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!

Thanks for PINNING!

A skillet with savory tomato cobbler topped with herbed biscuits

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

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5 from 2 votes

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
PRINT RECIPE
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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58 Comments

  1. Beth says

    July 11, 2021 at 10:34 pm

    5 stars
    We absolutely loved this recipe! We added Parmesan, fresh basil and oregano to both the tomato mixture and the biscuits. Definitely our new favorite way to use fresh tomatoes from the garden!

    reply to this comment >
    • Tricia Buice says

      July 12, 2021 at 7:45 am

      Thank you for trying this recipe Beth! We love it too. I wish everybody would make, it’s such a wonderful treat! Thanks again 😉

      reply to this comment >
  2. Vicki - Aotearoa New Zealand says

    March 26, 2021 at 3:13 am

    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 >
    • Tricia Buice says

      March 26, 2021 at 11:44 am

      Thank you for trying this recipe Vicki. I think it’s just phenomenal and enjoy it every year with our fresh garden tomatoes. Hope all is well in New Zealand these days. Thanks again!

      reply to this comment >
  3. Valerie says

    August 4, 2015 at 11:58 am

    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 >
    • Tricia Buice says

      August 4, 2015 at 1:19 pm

      Oh my gosh Valerie! Thank you so much for posting a comment. I feel the same way about this amazing dish. Love it, love it, love it! So happy you loved it too 🙂

      reply to this comment >
  4. Chicory App says

    June 25, 2015 at 10:19 am

    Beautiful dish! I always love garden-to-table meals.
    Your blog is amazing, are you interested in becoming our recipe partner?

    reply to this comment >
  5. Susan says

    June 19, 2015 at 2:25 pm

    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

      June 19, 2015 at 5:25 pm

      Aww thanks Susan! You are going to LOVE it – I can’t wait to make it again. Have a wonderful weekend 🙂

      reply to this comment >
  6. John/Kitchen Riffs says

    June 17, 2015 at 4:56 pm

    Wow! This looks superb! And you do a lot of good stuff, so if this is one of the best things you’ve eaten, I’m definitely taking notice! Thanks so much for this.

    reply to this comment >
    • Tricia Buice says

      June 17, 2015 at 5:33 pm

      You’re going to LOVE it John! One of the best things I’ve ever made – especially if you love tomatoes. Thanks so much for stopping by.

      reply to this comment >
  7. Mandy says

    June 17, 2015 at 3:40 am

    I do love your husbands logic Tricia, makes perfect sense, especially for such a taste explosion mouth watering dish!
    Have a beautiful day.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      June 17, 2015 at 6:24 am

      Thanks Mandy! Leave it to husbands to be logical 🙂 Happy travels!

      reply to this comment >
  8. Kennedy [email protected]'s Creative Corner says

    June 16, 2015 at 11:12 am

    Wow! What a delicious savory twist on a sweet classic! I will definitely be making this soon!

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 7:18 pm

      I know you are going to love it! We do 🙂 Thanks for stopping by!

      reply to this comment >
  9. [email protected]'s Recipes says

    June 16, 2015 at 9:08 am

    Now I wonder what happened to my tomato plants? You already harvested so many beautiful tomatoes and mine are still so tiny. The cobbler looks heavenly, Tricia.

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 7:17 pm

      It is so hot here in Virginia Angie – I’m afraid the garden won’t last long with this weather hangs around. The cobbler is really great – can’t wait to make it again! Have a wonderful week 🙂

      reply to this comment >
      • K.rocque says

        August 25, 2019 at 11:25 am

        I am old and new to Safari and computers in general. Have some fresh plums and wish to make plum cobbler like my deceased wife used to make. Can you help? A written recipe would be great.

        reply to this comment >
        • Tricia Buice says

          August 25, 2019 at 3:11 pm

          Here you go! Click HERE to get the recipe for Easy Plum Cobbler.

          reply to this comment >
  10. Monique says

    June 15, 2015 at 9:50 pm

    How gorgeous is This dish!?
    My homegrown tomatoes are but blooms right now..but I will try this..thank you.

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:25 pm

      Tomatoes are coming soon Monique – hope you give it a try!

      reply to this comment >
  11. Toni | BoulderLocavore says

    June 15, 2015 at 8:31 pm

    What an ingenious recipe! I’ve never had a savory cobbler but what a great idea Tricia. I also wasn’t aware of the issue between cast iron and tomatoes. Great tip.

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:25 pm

      Thanks Toni – the cobbler didn’t bother my skillet but I guess if I made this a bunch of times – it may need re-seasoned 🙂 Have a great week!

      reply to this comment >
  12. Jennifer @ Seasons and Suppers says

    June 15, 2015 at 7:44 pm

    This dish is so pretty and I absolutely know I would love it. It’s right up my alley 🙂 Off to find some heirloom tomatoes!

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:23 pm

      I know you would love it too Jen – it is a favorite 🙂

      reply to this comment >
  13. Gerlinde @sunnycovechef says

    June 15, 2015 at 7:15 pm

    This looks lovely. What a great idea to make a savory cobbler.

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:23 pm

      Thanks Gerlinde! Have a great week!

      reply to this comment >
  14. Bianca @ Confessions of a Chocoholic says

    June 15, 2015 at 4:00 pm

    I’ve never had tomato cobbler, but this does sound delicious!

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:23 pm

      It is Bianca – hope you give it a try. We were thrilled and can’t wait to try it again.

      reply to this comment >
  15. Sippitysup says

    June 15, 2015 at 3:42 pm

    I’ve made savory cobblers with meat, but this all veg version is much more true to the sweet original. GREG

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:22 pm

      I haven’t tried a meat cobble Greg – but now I want too 🙂

      reply to this comment >
  16. handmade by amalia says

    June 15, 2015 at 12:20 pm

    I knew that it was a keeper just by looking at the photos.
    Amalia
    xo

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:22 pm

      Thanks Amalia – you should give it a try – amazingly good 🙂

      reply to this comment >
  17. Chris Scheuer says

    June 15, 2015 at 11:00 am

    Wow! With your superlative description I cannot help but make this fabulous sounding dish sometime very soon! I can’t wait for some local tomatoes and I’ll be all over it. Thanks Tricia, it’s beautiful too!

    reply to this comment >
    • Tricia Buice says

      June 16, 2015 at 4:22 pm

      Thanks Chris – it is a perfectly tasty dish and I can’t wait to make it again.

      reply to this comment >
  18. Judy at My Well Seasoned Life says

    June 6, 2015 at 1:39 pm

    One word for this recipe ‘genius’. Can’t wait to use the many other words that will be inspired once I make this and taste it. Thanks.

    reply to this comment >
    • Tricia Buice says

      June 6, 2015 at 4:07 pm

      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. scrambledhenfruit says

    August 14, 2014 at 2:57 am

    This is a "must make!" I don't have your gorgeous heirlooms in my garden, but I know where to find them! I've cooked tomatoes in my cast iron before, but never knew it wasn't good for it. Somewhere I've heard that it adds iron to the tomatoes. Who knew?

    reply to this comment >
  20. dentistvschef says

    August 3, 2014 at 4:52 pm

    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 >
  21. Jeanne says

    August 2, 2014 at 8:48 pm

    Does the tomatoes react to the cast iron pan ? I have always been told not to cook tomatoes in a cast iron pans.

    reply to this comment >
    • Tricia Buice says

      August 3, 2014 at 12:11 am

      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

        June 15, 2015 at 10:21 pm

        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 >
        • Tricia Buice says

          June 16, 2015 at 4:26 pm

          I will watch my pan and skip tomato dishes I guess 🙂 Thanks for the info!

          reply to this comment >
    • Jeanne says

      August 3, 2014 at 5:07 pm

      Thanks Tricia for your reply. I'm making this tonight. !!! Can not wait to dig in. I'm going to add blue cheese to my biscuit mix. 🙂

      reply to this comment >
  22. Anna and Liz Recipes says

    August 2, 2014 at 6:06 pm

    This looks so amazing we will definitely put this one on our list of things to make – thanks for the recipe! Have a great weekend!!

    reply to this comment >
  23. SavoringTime in the Kitchen says

    August 1, 2014 at 10:11 pm

    This is going on my list of things to try when my large tomatoes start to ripen. I have lots and lots of big green tomatoes and my foot is tapping 🙂 It really looks delicious with those drop biscuits on top!

    reply to this comment >
  24. Chris Scheuer says

    August 1, 2014 at 9:06 pm

    This looks amazing Tricia, I can see my you loved it. I never thought of a tomato cobbler but it's an awesome idea. Those tomatoes are gorgeous!

    reply to this comment >
  25. Angie Schneider says

    August 1, 2014 at 11:37 am

    I am SOLD, Tricia. Your homegrown tomatoes are sensational! Mouthwatering clicks!!

    reply to this comment >
  26. Monica says

    August 1, 2014 at 10:42 am

    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 >
  27. [email protected] is How I Cook says

    August 1, 2014 at 2:42 am

    I think I'd get along with your husband just fine. His logic is one I can relate too. this looks totally fabulous and i trust your judgement. Back when we had a garden I always used to mail order seeds and such.It was worth it. Thanks, Tricia. I feel like I just won the lottery!

    reply to this comment >
  28. Ambar says

    August 1, 2014 at 12:24 am

    Seriously! This dish looks AMAZING! I can only imagine how good this must taste! This is such a creative dish! LOVE it!

    reply to this comment >
  29. Cheri Savory Spoon says

    July 31, 2014 at 9:57 pm

    Hi Tricia, I am scrapping what I was going to make for dinner tonight and making this, I can't believe it I have everything, LOVE THIS DISH!!!

    reply to this comment >
    • Cheri Savory Spoon says

      August 4, 2014 at 11:06 pm

      Hi Tricia, wanted to let you know that I did make this and it turned out perfectly, my husband and I loved it!

      reply to this comment >
  30. Big Dude says

    July 31, 2014 at 3:52 pm

    Looks delicious Trish – Great use of summers bounty.

    reply to this comment >
  31. Karen Harris says

    July 31, 2014 at 1:13 pm

    You have me sold by the photos alone. SO GORGEOUS!!! I've got a crisper drawer full of tomatoes. Thanks for this recipe.

    reply to this comment >
  32. Tanna at The Brick Street Bungalow says

    July 31, 2014 at 11:40 am

    I can tell by your enthusiasm that this is a MUST try!! Those tomatoes look so beautiful before and after being cooked! Thank you for sharing this one… btw, I'm in full agreement with your hubby about the six serving issue. LOL! blessings ~ tanna

    reply to this comment >

Trackbacks

  1. Eating for Gaia – Recipes for Earth Day! Vegetarian, Vegan, and Raw Recipe Roundup | The Hungry Goddess says:
    April 21, 2016 at 11:52 pm

    […] Tomato Cobbler – Garden to Table from Saving Room for Dessert […]

    reply to this comment >
  2. Green Tomato Cobbler with Buttermilk Cornmeal Biscuits - The View from Great Island says:
    September 29, 2015 at 10:31 am

    […] dish was inspired by my friend Tricia’s gorgeous Tomato Cobber.  She made hers with regular tomatoes, which you could certainly do, but I love green tomatoes […]

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