Tomato Cobbler

One of those iconic ingredients that makes you think summer is tomato.  And during the summer, you always want something kind of light.  Enter tomato cobbler.  I was intrigued when I saw it on Pink Parsley, and I’m not sure that my husband was too excited at the prospect.  But he’s a trooper and he always (usually) eats whatever I put in front of him.  I’m a lucky girl.

This tomato cobbler was no sacrifice, believe me.  I don’t know how exactly to describe it, but it really tastes like cobbler.  There’s some taste, I guess the juice of the tomato cooking with the biscuit that just says cobbler.  It’s phenomenal.  And I was very pleasantly surprised with how simple it was.  This dish took no time to put together and it was really quite impressive and like I said, it tastes awesome!  It would make a great light meal for a lunch party.

Tomato Cobbler

Tomato Cobbler
Recipe seen on Pink Parsley, originally from Martha Stewart Living

2 tbsp extra-virgin olive oil
2 tbsp butter
2 onions, thinly sliced
4 cloves garlic, minced
1 tsp fresh thyme, minced
3 lbs grape tomatoes
3 tbsp all-purpose flour
1/4 tsp crushed red pepper flakes
salt and pepper to taste

For the biscuits:
2 cups all-purpose flour
2 tsp baking powder
coarse salt
1 stick cold butter, cut into small pieces
1 cup grated Swiss cheese
1.5 cups heavy cream


  • Make the filling:  heat the oil and butter in a saucepan until melted.  Add the onions and cook until caramelized, about thirty minutes.  Add the garlic and thyme and cook about three minutes, until fragrant.
  • Preheat the oven to 375.  In a large bowl, toss the tomatoes with the onion mixture, flour, red pepper flakes, salt and pepper.
  • Make the biscuits:  Whisk together the flour, baking powder and 1 tsp salt in a large bowl.  Add in the butter, mixing with your fingers, squeezing and combining until it’s well-incorporated and resembles a coarse meal.  Stir in the cheese and add the milk and stir until a sticky dough forms.
  • Spray a 2-quart baking dish with nonstick spray and add the tomato mixture, spreading evenly over the bottom.  Using a 1/4 cup measuring cup, spoon out equal round biscuits and use the bottom of the measuring cup to sort of flatten them down.  Place them in a circle around the dish, leaving the tomatoes in the center exposed.  Sprinkle a little more cheese on and bake for 70 minutes, until bubbly and the biscuits are a golden brown.  Allow to cool a little before serving.

Tomato Cobbler


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