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.

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

Tomato Cobbler

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.