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Most of us are used to cobblers and slumps being made with fruit, especially in the warmer months when so many sweet and juicy things are in season. Technically this tomato cobbler is still a fruit dish since tomatoes are fruit, but we tend to think of them as being savory. And, this is certainly a savory cobbler full of delicious flavor.
For this recipe I used my favorite tomato that’s available all year: Campari. But, if you grow your own or go to the farmer’s market heirloom tomatoes are a lively and tasty way to change this dish up even more – plus you can find all kinds of gorgeous colors in those heirloom varieties as the weather warms up.
To go with the tomatoes we’re making a simple (but yummy) dough made from regular flour and corn, with a bit of parmesan in the mix to give it even more flavor. The combination is utterly irresistible when paired with the spices and tomatoes. It’s not like cornbread, but it does have more texture and flavor than a traditional cobbler dough.
To make this even more delectable we’re also adding some Gruyère cheese on top to melt and brown as it bakes. If you don’t have this then some Swiss or white cheddar will do the trick quite nicely.
Then all that’s left to do is let the oven bake this cobbler up until golden brown and bubbly. The tomatoes soften during baking but cut into medium to large pieces they don’t disintegrate. They keep just enough shape to have a bit of bite.
This dish really reminds me of having a snack of homemade biscuits with some cheese and salted tomato slices on the side to nibble with it. It’s simple and delicious despite being a novel dish in the cobbler realm. This one’s for all the fresh tomato fans out there!
Tomato Cobbler
Yield(s): 8 servings
25m prep time
55m cook time
Diet: Vegetarian
you're making mealtime meaningful.
For the tomatoes:
- 3 lbs ripe tomatoes, halved or cut into wedges depending on size
- 1 tablespoon cornstarch
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the cobbler dough:
- 1 teaspoon salt
- 1 cup all-purpose flour, plus more if needed
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
- 1/4 cup grated parmesan cheese
- 1 egg, beaten
- 3/4 cup buttermilk, plus more for brushing
- 1/2 cup shredded Gruyère cheese
Preparation
- Preheat oven to 350˚F. Add tomatoes to greased 9"x13" baking dish. Toss tomatoes with cornstarch, salt, pepper, garlic powder, and thyme.
- In a medium bowl combine salt, flour, cornmeal, baking powder, and baking soda. Or use food processor. Cut in butter and parmesan until sandy mixture forms. Mix in egg and buttermilk, adding more buttermilk if dough seems too dry.
- Pour dough over tomatoes and spread with back of spoon, leaving gaps in dough for steam to escape.
- Brush dough with some buttermilk and sprinkle cheese on top. Bake for 45-55 minutes or until biscuit topping is done and cheese is golden brown.
Recipe adapted from Martha Stewart.