Tomato Cobbler


A few mornings a week, my friend Elizabeth and I jog together while we talk food and recipes — yes, we come home starving.  This tomato cobbler is a recipe that Elizabeth has been tempting me with for what seems like a year! She helped develop this recipe before she left Martha Stewart Living and it sounded divine.

I’ve been waiting to try it out until I had enough cherry tomatoes. Since I’ve had tomatoes like crazy this season, this was another great way to use up some of my surplus. I served it for lunch, but I’ll make it again for a delicious dinner alongside a big salad. It’s a great recipe for entertaining because it can be made in advance and just popped in the oven. I’m excited to share this with you and I appreciate all the time the Martha test kitchen put into this one.

Tomato Cobbler

Adapted ever so slightly from Martha (do I even dare?)


For the filling:

¼ cup extra-virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 tablespoons all-purpose flour

1/2 teaspoon crushed red pepper flakes

1 teaspoon salt

¼ teaspoon freshly ground pepper


For the 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


Preheat oven to 375 degrees. 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 of  salt and some pepper.


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, and then add cream, stirring with a fork to combine until dough forms – it will be slightly 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 the 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 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

weighing tomatoes


prepping red pepper

I had run out of red pepper flakes, so I just ground up some chile de arboles in my food processor to substitute.

making tomato cobbler

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8 thoughts on “Tomato Cobbler”

My mom made something similar but different when I was a kid in the early 60’s. Basically, tomatoes with some of the tomatoes crushed up to provide some juice, onions, a little sugar and some bread torn up with it all cooked together until the onions were soft. She served it bowls. Sometimes she would add chopped green pepper. Thanks for the memories!

Great recipe and your photos are so tantalizing! I’m on a quinoa quick and used 1 cup quinoa flour + 1 cup AP flour to great results.

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