Tomato Cobbler

I love tomatoes unconditionally. I think I am in the minority.

People have a lot of issues with tomatoes. I only like raw tomatoes. I only like cooked tomatoes. I only like tomatoes when they are in sauces. Lots of qualifications. I can proudly say I like tomatoes of all shapes and sizes, cooked or uncooked—as long as it is tomato season. Shoot, that is a qualification. But have you seen the things they try to sell you in January in the Midwest? They have as much to do with tomatoes as a tennis ball does. Well, lucky us, tomato season is here. Let’s celebrate.

This cobbler is a great way to start the party. A pile of cherry tomatoes is topped with cheesy biscuit dough and baked until it is all bubbly and smells so good you will have a very difficult time waiting for it to finish cooking. The finished dish is delicious. There isn’t a better word to describe it. I shared this with two fair-weather tomato friends, Bryan “I don’t like raw tomatoes unless they are in pico de gallo, and I never like tomato guts” and Kerry “I don’t love cooked tomatoes“. Both agreed it was delicious. Bryan is even eating the leftovers as I type this. I served it with a salad and it made for a completely satisfying lunch. Bottom line: make this now.

Tomato Cobbler (adapted from Martha Stewart Living, July 2011)


  • 1/4 cup extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2.5-3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper

Biscuit topping:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
  • 1 1/2 cups heavy cream, plus more for brushing

Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.

Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.

Preheat oven to 375°F. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be sticky.)

Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 50-60 minutes. Transfer to a wire rack. Let cool for 20 minutes.

67 comments to “Tomato Cobbler”

  1. I am a HUGE fan of tomatoes as well and this dish looks absolutely divine. Will definitely try it and may even post it on my blog – linking to you of course !

  2. Made this dish last night and it was fabulous! Thank you!

  3. Making an adapted half recipe now! I had scallions, rather than larger onions. Plus, I added dried lemon peel and fresh parsley to the filling — with chopped Beefsteak tomatoes. A low fat Cheddar is in the crust. The kitchen already smells great! But I can also tell what my next spin on this cobbler will be: a Bloody Mary cobbler for a brunch.

  4. I love this site and it kept me up much of last night. Good lord. Do you think this is a dish I could freeze? I want to make it before all my cherry tomatoes rot, but I don’t want to eat it just yet. Possible?

    thank you thank you.


  5. Just made this last night for friends and it was incredibly comforting and delicious. Everyone loved it. THANKS!!! still love your site. would still give you a shout out if I were stopped on the street again….

  6. As luck would have it, this photo showed up on my screen today. My cherry tomatoes started ripening about two weeks ago so I only had to buy Gruyere. It will be made tomorrow. We have an incredible Mennonite farmer about 20 minutes away who is well known for his 150 varieties of heirloom tomatoes and 200 varieties of hot peppers. In late spring he sells seedlings and in season tomatoes & peppers. Gourmet Magazine did an article on him years ago. I think he turned down something for Martha Stewart.

  7. This turned out great with my homegrown cherry tomatoes. The biscuits stayed more biscuit-like than your photo. I served it as a side to grilled salmon. Great leftover too.

  8. A friend just gave me pounds of her homegrown cherry tomatoes, and I remembered this recipe! It was so good that I may have eaten a helping more than was necessary… Love your beautiful blog, Tim!

  9. the tomato qualifiers just made me laugh, Bryan’s in particular. i wish it was always tomato season. this one looks fantastic. We’ve now tried and LOVE many of the recipes you’ve shared here. We’re one pot pasta believers. Happy New Year! Hello to Bryan! Hope you’re both well

  10. thanks, faith! hope to see you soon. xo

  11. could you make this recepie with greek yoghurt instead of heavy cream? I’m relatively new to the whole cooking thing…can’t wait to try! Thanks

  12. Hi Maria- I havent tried. If you do, let us know!

  13. Just made this with my lonesome tomatoes hanging out in the fridge! I changed up a couple of things: fontina instead of gruyere, no flour in the tomatoes concoction (I didn’t have any yet in my new place!), and i added a hit of balsamic vinegar to the onions as they started to caramelize. It tastes incredible! Brings out the best in my humble little cherry tomatoes. Thanks for such a great post!

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