Tomato Cobbler Recipe: How to Make Tomato Cobbler
Written by MasterClass
Last updated: Sep 4, 2023 • 3 min read
Though cobbler is most often thought of as a dessert, you can swap sweet fruit for savory tomatoes to make an inventive summer dish. This savory tomato cobbler recipe may just become your new favorite way to use all that extra summer produce from the farmers’ market.
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What Is a Tomato Cobbler?
Tomato cobbler is a rustic baked dish consisting of a savory tomato filling topped with a rich, mustardy biscuit dough. Named after the cobblestone-like dollops of dough that form the crust, cobbler is a simple dish suitable for bakers of all skill levels. While dessert cobblers like cherry cobbler, rhubarb cobbler, and cranberry cobbler consist of a sweet filling and topping, this tomato cobbler is topped with a savory dough with tangy hints of buttermilk, mustard, and thyme. Tomato cobbler can work as a side dish or main course that can be pulled together in minutes for a satisfying seasonal summer meal.
4 Variations of Tomato Cobbler
Tomato cobbler is a simple dish that can be easily altered to create different flavor combinations, ranging from semi-sweet to savory and herby. Here are a few ideas for how to adapt a simple tomato cobbler.
- 1. Sweet tomato and fruit cobbler: While tomatoes are most commonly used in savory recipes, this mild-flavored fruit can be paired with peaches or cherries and a sweetened dough for a unique tomato-based dessert.
- 2. Cheesy tomato cobbler: Add some extra savory flavor and richness to your cobbler by sprinkling some shredded sharp cheddar cheese over the top of your cobbler crust halfway through baking. Other possible cheesy additions to the filling or topping include goat cheese, feta, or mozzarella cheese.
- 3. Mediterranean tomato cobbler: For a Mediterranean-inspired twist on this simple cobbler, try adding olives, red onion, garlic, green pepper, and feta cheese to the tomato mixture and topping the crust with oregano.
- 4. Caprese tomato cobbler: Create a Caprese salad-inspired cobbler by incorporating fresh basil, parmesan, Italian seasonings, and a drizzle of balsamic vinegar into your cobbler filling. Top the cobbler with shredded mozzarella to complete the recipe.
Tomato Cobbler Recipe
makes
prep time
15 mintotal time
1 hr 10 mincook time
55 minIngredients
For the filling:
For the topping:
- 1
Preheat the oven to 375 degrees Fahrenheit.
- 2
Melt the butter for the filling over medium-high heat in a large skillet.
- 3
Add the onion to the skillet and sauté it until it is soft and slightly translucent, which should take about 4 to 5 minutes.
- 4
Add the garlic to the skillet and cook until golden brown, which should take about 1 minute.
- 5
Add the tomatoes and fresh thyme to the skillet. Bring the tomato mixture to a simmer and cook until the tomatoes are softened just slightly. This should take about 5 minutes.
- 6
Remove the skillet from the heat, and stir in the cornstarch, salt, and pepper. This will be the tomato filling mixture for your cobbler.
- 7
In a large bowl, combine the dry ingredients for the topping. Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter to the flour mixture, working it in with your hands until it has reached the texture of coarse bread crumbs.
- 8
In a small bowl or measuring cup, whisk together the egg, mustard, and ½ cup of the buttermilk.
- 9
Add the egg mixture to the flour mixture, and stir with your hands or a rubber spatula until combined.
- 10
Transfer the tomato mixture to a large baking dish or cast-iron skillet, so that the tomatoes are in a single layer.
- 11
Tear off a palm-sized piece of dough and place it over the top of the tomatoes. Continue this process with the remaining dough, leaving space between the pieces to create a cobbled effect.
- 12
Brush the top of the dough with the remaining buttermilk, then sprinkle with the fresh thyme.
- 13
Bake the cobbler until the top of the dough is golden brown and the juices are thick and bubbling, which should take about 45 minutes.
- 14
Remove the pan from the oven. Let the cobbler cool slightly before serving.
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