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. Oh my goodness, this dish is my idea of heaven. All those beautiful roasted tomatoes!

  2. We are all unconditional tomato lovers here, provided they are good. Which in Germany is not the easiest thing.. But still. Your maple roasted tomato recipe helps. Beautiful recipe.

  3. I would not have thought of this, but I’m absolutely smitten.

  4. I’m starting to realize that tomato + any form of bread is unequivocally a good thing. Tomato sandwich. Panzanella. Tomato tarts. And now this! Beautiful.

  5. Oh my, all of these tomato recipes are killing me! You’re right, here in the midwest we need to take full advantage of our tomato season.

  6. How perfect! I’ve got about 8 pounds of cherry tomatoes staring at me from the garden. I’m loving this unique biscuit topping!

  7. love love love.
    anything with a cheesy dough plus tomatoes is my kind of summer food.

  8. Oh man. What a fabu idea!

  9. Wow-Wee that looks good.

  10. I’m so with you on the tomato love. I wish I weren’t trapped at home today waiting on the Sears repairman. I really want to run out to the store to buy some tomatoes to make this NOW.

  11. You are killing me here! My post for tonight- would be my adaptation of this exact recipe. First the zucchini pickles, and now this. Are you sneaking into my wordpress account????

  12. 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 :)

  13. I’m totally with you on the tomato issue, I love them any way! What a great idea to smother them with cheesy biscuit dough, yum!

  14. love this. we just had a ton of tomatoes and made salsa with them but this is a neat idea. i love tomatoes and really can’t have them too many ways.

  15. This solves the soggy bottom crust problem with tomato pie!! I am making this immediately to uze all those glorious tomatoes. Thanks for another delicious recipe, and your photos are great too.

  16. I have never had a savory cobbler before, but i am going to take your advice and make this now! Tomato season is too short to wait.

  17. pastry + tomatoes = amazing!

  18. 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!

  19. Savory cobbler?! With tomatoes no less. Umm…yes please! This looks crazy awesome and different.

  20. This looks so delicious! I would have never thought to make a savory cobbler. The cheesy biscuit-y cobbler crust looks like the perfect thing! Yum. Will definitely have to try this.

  21. TIm, this looks amazing! Such a fresh, unique take on the cobbler, which I don’t often think of as savory. Biscuit, cheese and tomatoes = GENIUS.

  22. All you have to say is cobbler and Im sold, but the fact that tomatoes are part of this one is even more awesome.

    i used to be like the others you mentioned – i only liked cooked tomatoes – but now i pretty much take them any way i can get them (of course, if they aren’t in season, then canned, please…..).

  23. 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.

  24. 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.

    i also made a vegan biscuit version by using this recipe (more or less):

    that recipe called for cooling the dough for 15-30min and i think that may be why the topping for the vegan version didn’t really fall into the tomato mixture as much

    either way, both versions were super tasty, thanks for the recipe! and for the pictures – it’s really what inspires me to action

  25. Thank you for this delicious recipe! I made it for dinner tonight but I put a load of chopped fresh basil in the tomato mixture and used whole wheat flour for the biscuits. It was so good!

  26. This looks amazing – I am all over it.

  27. I think I made this last year and recall it was delicious. With piles of heirloom cherries on my counter it just may be dinner tonight.

  28. What a great summery dish!

  29. Have you tried tomato marmalade? I´s delicious!!! It´s one of my favorite flavors from childhood… on a buttered toast? heaven!

  30. Complete and total genius! Perfect with a zucchini and Cheddar biscuit topping … talk about killing two birds with one stone when it comes to using up some of the summer garden’s largesse!

    My counters are sagging under tomatoes and zucchini this week … you’ve given me one more for the cooking arsenal! Tasty, too!

  31. Genius! Rocketing to the top of my recipes to try list & a great introduction to you blog ( saw the recipe in a James beard foundation tweet). Can’t wait to explore you blog!

  32. 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!

  33. I love tomatoes, all of them, in any form, and this cobbler is brilliant.

    Do you think the filling would freeze well? I’m always trying to figure out ways to carry a little summer-tomato goodness into the winter.

  34. 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?

  35. 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.

  36. 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.

    Oh, summertime, how I love you…

  37. 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.

  38. 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!

  39. Yay, R & T! So glad you gave it a try. Perfect way to use up all of these tomatoes. xoxo

  40. 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.

  41. Okay, I officially made this twice in one week. Delicious! We added scallions to the filling, and that works too :)

  42. Scallions sound like a great idea, Sally! Thanks!

  43. 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.

  44. i would take a tomato in most forms, especially this time of year. scallions sound delicious as an addition, or i’m thinking some thyme in the biscuits as well.

  45. 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!

  46. I made a tomato cobbler once before. It was more like a gratin and I wasnt so impressed by it. This looks so delicious! (and way more cobbler-esque than what I had)

  47. 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.

  48. Thanks for posting this recipe–made it last night and it was perfect–subbed 1 c. of whole wheat flour and used gouda instead of gruyere. Looking forward to heating up leftovers today for lunch!

  49. I JUST made this and it was FANTASTIC. Thank you so much! I think this will become a staple in our household…

  50. 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 ;).

  51. Thank you for a way to use my tomatoes that is somewhat different from all the obvious choices. It looks fabulous and tasty!!!

  52. I made this last night and it was super yummy; the perfect fall meal. Thanks for sharing!

  53. Amen sista friend!!!

    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.

  54. 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!

  55. 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 !

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

  57. 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.

  58. 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.


  59. 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….

  60. 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.

  61. 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.

  62. 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!

  63. 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

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

  65. 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

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

  67. 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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