Tomato Cobbler

0 Comments 26 October 2012

This recipe from Food Network Magazine caught my eye back when the issue landed on my Kindle. I’d heard every so often of savory cobblers but had never tasted one let alone tried out a recipe. But what really sells me are – the biscuits. I’m a biscuit girl, always have been, and I absolutely love them made in a cobbler style. And even though I should stay far away from tomatoes, I couldn’t resist trying out delicious biscuits atop warm tomatoes.

My willpower, it sucketh.

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The biscuits called for a little stone-ground mustard, but since I am trying to save money where I can I just used dijon instead, since we had that on hand. You could also use plain yellow if you’d like, but if you can at least swing the dijon, it is mmm mm mmmm in these.

I also didn’t like the look of the cherry tomatoes that day at the store, so I got campari instead. They’re just slightly bigger than cherry tomatoes and have a better flavor, too. One package of those was plenty.

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This cobbler has lots of my favorite things, most importantly: onions, garlic and fresh thyme.

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In addition to the cherry or campari tomatoes, you also need to cut three large regular tomatoes into big one-inch chunks. This is serious ‘mater business.

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As you can probably guess, the onions, larger tomatoes, garlic and thyme all get coked down a little. Kind of looks like we’re making a tomato sauce, and essentially it kind of is the base for a decent one.

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Next, pour it all into your casserole dish, being sure to add in a little flour first, then dot the top with a little butter.

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Hello, my gorgeous little things. You are absolutely divine. Biscuit perfection. I’d seriously make these on other savory cobblers one day or even just as biscuits all by themselves. They are absolutely that good. You make them as you would any from-scratch biscuit, by measuring out and whisking together dry ingredients, cutting in the butter and then gently mixing in the liquid until just combined. There’s a little thyme in them, too, to compliment what we threw in with the tomatoes.

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Just out of the oven, this cobbler is gorgeous with its biscuit top that’s obviously hiding something wonderful. The nose, it tells us so. The nose knows!

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In all honesty, the tomato mixture was just slightly too runny after letting the casserole rest for about fifteen minutes out of the oven. BUT. It thickens up very nicely if you let it sit for about thirty. And maybe I had a few too many tomatoes, but when we reheated this in the oven later it was really thick and incredibly, amazingly yummy. Hubby raved over it, especially the biscuits. We had it with some steak and roasted mushrooms.

This is a great, new way to experience the cobbler arena of side dishes. Hope you give it a try and enjoy!

Tomato Cobbler

from Food Network Magazine, September 2012

Prep Time: 20 minutes    Cook Time: 1 hour 10 minutes    Level: Easy    Serves: 6

For the filling:

  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 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
  • Kosher salt
  • 2 cups cherry tomatoes, halved
  • 3 tablespoons all-purpose flour

For the topping:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons cold unsalted butter, thinly sliced
  • 2/3 cup milk, plus more for brushing
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon chopped fresh thyme

Preheat the oven to 350 degrees F.

Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.

Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.

Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.


There’s not much to add, this is a very easy recipe that I wouldn’t change much about at all other than what I already mentioned above. I might add more thyme next go around. I just love it so much and don’t mind it having a stronger flavor, both in the tomatoes and the biscuits.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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