This Tomato Cobbler is a savory and unique recipe, which features a juicy, jammy filling of ripe tomatoes baked under a tender, biscuit-like cornmeal topping. It’s the perfect side dish for summer or early fall, ready in about 1 hour and 30 minutes.
Tomato Cobbler Ingredients
A simple, savory twist on a classic fruit dessert.
For the Tomato Filling:
- 3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
- 1 tablespoon cornstarch
- Coarse salt and freshly ground black pepper
For the Cornmeal Topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (½ stick) cold unsalted butter, cut into large pieces
- 1 large egg, beaten
- ¾ cup buttermilk
How To Make Tomato Cobbler
A step-by-step guide to this unique and delicious savory bake.
- Prep the Oven and Filling: Preheat your oven to 350°F. Butter a 2-quart shallow baking dish or a deep-dish pie plate. In a large bowl, place the tomato wedges, sprinkle them with the cornstarch, and season generously with salt and pepper. Toss gently to combine and set aside.
- Make the Biscuit Topping: In the bowl of a food processor, combine the flour, cornmeal, baking powder, baking soda, and 1 teaspoon of salt. Pulse a few times to combine. Add the cold butter pieces and pulse until the mixture resembles coarse breadcrumbs.
- Finish the Topping: Add the beaten egg and buttermilk to the food processor. Pulse a few more times, just until the mixture comes together to form a soft, shaggy dough. Do not overmix.
- Assemble the Cobbler: Give the tomato mixture another gentle toss and spread it evenly in the bottom of the prepared baking dish. Drop large spoonfuls of the cornmeal biscuit dough on top of the tomatoes, leaving some gaps in between for steam to escape.
- Bake and Serve: Bake for 45 to 60 minutes, until the tomato filling is hot and bubbly and the biscuit topping is golden brown and cooked through. Let the cobbler cool slightly for about 10-15 minutes before serving warm.
Recipe Tips
For a perfect, savory cobbler with a tender topping.
- What are the best tomatoes to use? Use the ripest, most flavorful in-season tomatoes you can find. A mix of varieties and colors, like heirlooms, beefsteak, or Roma tomatoes, will create the most delicious and beautiful filling.
- Why use cornstarch in the filling? Tomatoes release a lot of liquid as they cook. The cornstarch is a thickener that helps to turn those juices into a rich, jammy sauce rather than a watery one.
- How to get a tender biscuit topping? The keys are using cold butter and not over-mixing the dough. The cold butter creates little pockets of steam as it melts, which makes the biscuits light and tender. Mix the dough only until it just comes together.
- Can I make this ahead of time? This cobbler is best served fresh and warm from the oven to enjoy the contrast between the soft filling and the crisp topping. However, you can prepare the tomato filling and the dry ingredients for the topping a few hours in advance. Combine the wet and dry topping ingredients right before assembling and baking.
What To Serve With Tomato Cobbler
Perfect main courses to pair with this savory side dish.
This savory cobbler is a fantastic and hearty side dish that pairs wonderfully with:
- Simple roast chicken or grilled pork chops
- Pan-seared steak or fish
- A simple green salad for a complete vegetarian meal
- It can also be served as a rustic main course for brunch with a fried egg on top.
How To Store Tomato Cobbler
Keeping your savory bake delicious.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 3 days.
- Reheat: The biscuit topping will soften upon storage. For the best texture, reheat the cobbler in a 350°F oven for 15-20 minutes, until the filling is bubbly and the topping has re-crisped slightly.
Tomato Cobbler Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely! Sautéed onions and garlic, sliced zucchini, or corn kernels would be delicious additions to the tomato filling. You could also stir in fresh herbs like basil, thyme, or oregano for extra flavor.
Yes. In a large bowl, whisk together the dry ingredients. Then, use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs. Gently stir in the egg and buttermilk with a fork until just combined.
A dense topping is usually the result of over-working the dough. When you add the wet ingredients, mix only until the flour is just moistened and the dough starts to come together. A few lumps are perfectly fine.
Try More Recipes:
- Croxetti with Marinated Heirloom Tomatoes Recipe
- Heirloom Tomato Confit Recipe
- Penne with Tomatoes and Parsley Breadcrumbs Recipe
Tomato Cobbler Recipe
Description
A delicious savory twist on a classic cobbler, featuring a rich, jammy filling of ripe summer tomatoes baked under a cheesy, tender cornmeal biscuit topping.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 2-quart shallow baking dish.
- Toss the tomato wedges in a large bowl with cornstarch, salt, and pepper.
- For the topping: In a food processor, pulse the flour, cornmeal, baking powder, baking soda, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs.
- Add the egg and buttermilk and pulse just until the dough comes together.
- Spread the tomato mixture in the prepared baking dish.
- Drop spoonfuls of the biscuit dough over the tomatoes, leaving some gaps.
- Bake for 45-60 minutes, until the topping is golden and the filling is bubbly.
- Let cool for at least 15 minutes before serving warm.
Notes
- Using the best, ripest in-season tomatoes will give you the most flavorful filling.
- It is crucial to use cold butter and not to overmix the dough for a light and tender biscuit topping.
- Leaving gaps in the topping allows steam to escape and helps the filling to thicken properly.
- This is a fantastic way to use up a bounty of summer tomatoes from the garden or farmers’ market.