I love all kinds of tomatoes as well. I grew up in the west where you can really get fresh wonderful fruits and veggies year round but I relocated to Chicago for school and was SHOCKED at some of the stuff they try to pass of as “fresh” during the off season. Yikes! So I’m soaking up tomato season for all its worth :)
this looks fabulous! I used to be in the ‘only un-sliced tomatoes’ category, but now love toms in all their glory :) so hurrah for this gorgeous recipe and for the veggie patch that is about to make this recipe a reality!
I can’t imagine a dish I want more than this right now. This looks so incredibly delicious. I was thinking of slow-roasting my tomatoes, but I think I’ll jump on these idea instead. You just made me quite hungry.
made this tonight, halved recipe and used a loaf pan. wasn’t too strict on the measurements and it was still really tasty. had some left over biscuit dough so i dropped it on a silpat and baked it for 15minutes. the stand-alone biscuit was a little grainy but delicious, but as the topping for the cobbler it’s even better.
Thanks for all of the great, encouraging comments!
Tomato cobblers, rock. And I am glad to hear that people are adding and adapting this one, it seems perfect for that. Zucchini seems like a great addition!
Let me follow up, having now read the whole recipe. (Sorry, I was too excited.) Do you think the filling would freeze well if you cooked it just a bit, or would that ruin the cobbler-ing process and end product?
Sensible, My instinct is to say it wouldn’t work- but I am honestly not sure. I think the tomatoes would end up breaking down a lot more after the final baking and I don’t think that would be great. If you give it a try, let me know.
Tim, this was delicious!! Thanks for the great recipe, tomato love (well deserved) and excellent photographs. Lovely, as per usual. ;)
If anyone is considering substitutions, I made several, and it came out wonderfully. I used parmesan cheese, 2% milk and white whole wheat flour, and like sp up there, I cut it in half and put it in a loaf pan.
I’m one of those picky tomato people, but I really think I’m coming around. I grew up hating tomatoes big time, but now I love them in a burger, tucked into a sandwich or covered in balsamic in a salad. However, this looks delicious and it looks like a perfect summer meal. Now I just need to wait for a cooler day to come around.
Tim, Thomas just made this and it was a super delish tomato feast. We threw in several different types of tomatoes from the garden, including some Green Zebras and a Black Krim. With the the other little cherries, it was colorful to boot!
We made this tonight for dinner and it was moan-out-loud delicious. Oh, how we love you, Lottie + Doof. As we were a little over excited this spring and planted enough cherry tomato plants to be harvesting 3 lbs every other day for the time being, we just may be making this, well, every other day. Seriously.
Made this tonight along with Food 52’s corn, caramelized onion and pancetta salad; Essential NYT’s roasted potato salad and watermelon + tomato salad; with an apricot parfait for dessert. The cobbler was my favorite dish! Thanks so much for posting this recipe.
I made this last night with cherry tomatoes from my garden. I used spelt flour and 2% milk for the biscuit top. We got fresh hot peppers in the CSA this week, so I threw a bit of them in, too. I thought it was great!
Holy moly!! Was tempted to add a few tweaks when I made this last night but opted to go as written and am very glad I did. PERFECTION! Super stoked to have stumbled on your site and looking forward to more yumminess.
alright, I’m back. Kept thinking about tomatoes and cobblers and so, last night when I had absolutely no idea what to make with my handful of tomatoes, i put together a cobbler that was inspired by this, but with lots of corn, too as well as whole wheat/splet flours! it was/is magnificent. thanks for the inspiration ;).
I am with you on the unconditional love of tomatoes…people can be so particular!
It also helps that our garden is very happily sprouting out lots of lovely juicy tomato babies :)
(We planted late and now get to enjoy them longer!)
I made this a bit ago and it is delicious! And a great leftover, bring to work/school the next day food.
I’m an unconditional tomato lover as well… tomatoes taste great in every way! The pic of the tomato cobbler looks incredibly delicious. I’m sure this will be a great dish to have on hand as the weather gets colder!
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.
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?
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….
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.
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
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!