Hey everyone, Jason Griffith here! When summer is in full swing and the fresh tomatoes are bursting with flavor, this Savory Tomato Cobbler is the perfect dinner. It’s a rustic, delicious, and incredibly satisfying meal that is a fantastic celebration of fresh, seasonal ingredients. With a savory, cheesy biscuit-like topping and a rich, tender tomato filling, this cobbler is a one-pan wonder that’s perfect for a light dinner or an elegant side dish. It’s a delicious, simple dinner that you’ll want to make again and again.
I first came across this recipe at a summer potluck, and I was immediately hooked. It was so much better than any other tomato dish I had ever tried. The secret, I learned, is in the perfect combination of sweet tomatoes, savory herbs, and a cheesy, biscuit-like topping. This recipe is a testament to the fact that simple ingredients, when combined with a little love, can create something truly magical. It’s a great way to use up a bounty of fresh tomatoes from the garden or farmer’s market.
Why I Love This Recipe
What I love most about this Savory Tomato Cobbler is the incredible balance of flavors and textures. The tomatoes cook down and become tender and sweet, and the fresh herbs add a savory, aromatic note. The biscuit topping is a perfect contrast—it’s light, fluffy, and has a rich, cheesy flavor that complements the tomatoes beautifully. It’s a complete meal in a single skillet, and it’s perfect for a lazy summer evening when you want something homemade and delicious but don’t want to spend a lot of time in the kitchen.
This recipe is also a fantastic way to get a delicious, light dinner on the table. It’s a forgiving recipe that you can easily make your own by adding a little extra spice or a different kind of cheese. It’s the kind of meal that is perfect for a special occasion or a simple weeknight treat. For another great one-pan wonder, you might also like my recipe for This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor—it’s always a huge hit.
Ingredients
For the Filling:
- 2 lbs ripe tomatoes, roughly chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- Salt and black pepper, to taste
For the Cheesy Topping:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup buttermilk
Swaps and Notes
- Tomatoes: Use the best, ripest tomatoes you can find. Roma or heirloom tomatoes work great here.
- Cheese: The cheddar cheese in the topping adds a fantastic savory flavor. You can also use other cheeses like Gruyère or Monterey Jack.
- Herbs: Fresh basil is a must here. Dried basil simply won’t give you the same vibrant, fresh flavor.
- Buttermilk: Buttermilk is key for a tender, fluffy biscuit topping. If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
- Spice: The red pepper flakes are optional, but they add a nice subtle heat that I love.
Instructions
Make the Filling:
- Sauté Vegetables: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes: Add the roughly chopped tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and black pepper.
- Simmer: Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the tomatoes have softened and the sauce has thickened slightly. Remove from the heat and stir in the fresh basil.
Make the Cheesy Topping:
- Prep the Oven: While the filling is simmering, preheat your oven to 400°F (200°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cut in Butter: Using a pastry blender or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Add Cheese and Buttermilk: Stir in the shredded cheddar cheese, then pour in the buttermilk and mix with a fork until the dough just comes together. Be careful not to overmix.
Assemble and Bake:
- Spoon the Topping: Drop spoonfuls of the biscuit dough over the hot tomato filling. You can leave some of the filling peeking through—that’s part of the rustic charm.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Cool & Serve: Let the cobbler cool for at least 10 minutes before serving. This allows the filling to set up a bit. Serve warm.
Tips for Success
- Use Ripe Tomatoes: Because the tomatoes are the star of this dish, it’s important to use the best, ripest tomatoes you can find.
- Don’t Overmix the Topping: Overmixing the biscuit dough will result in a tough, dense topping. Mix just enough to bring it together.
- Bake Until Golden: The biscuits should be a beautiful golden brown on top and cooked through.
- Let It Cool: Letting the cobbler cool for a bit after it comes out of the oven is crucial. It gives the filling time to set up, so you can get a perfect spoonful.
Serving Suggestions and Pairings
This Savory Tomato Cobbler is a delicious light dinner on its own, but it also pairs wonderfully with a side salad or a simple grilled protein. For another great crowd-pleasing, easy meal, my recipe for These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast is a fantastic option. For a great appetizer, my This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests would be a perfect match.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 400
- Protein: 15g
- Fat: 20g
- Carbohydrates: 40g
This is a hearty and satisfying meal that is packed with vegetables and flavor.
Storage and Leftover Tips
This cobbler is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm a serving in the oven or a toaster oven to crisp up the topping. The microwave will make it soggy, so I don’t recommend it.
More Recipes You Will Love
If you’re a fan of simple, delicious meals, you’ll love some of my other creations. For a classic comfort food experience, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce. For another great one-pot wonder, my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort is always a huge hit. And for a fun, interactive dinner, my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd is a lifesaver.
Final Thoughts
This Savory Tomato Cobbler is a recipe that is sure to become a new favorite in your home. It’s a simple, rustic, and incredibly delicious dish that captures the best of summer in every single bite.
I’d love to know what your favorite savory pie or cobbler is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Savory Tomato Cobbler: A Simple and Delicious Summer Dinner
Ingredients
- 2 tbsp olive oil
- 2 tsp dried oregano
- 4 tsp red pepper flakes (optional)
- 4 cups chopped fresh basil
- 2 tsp baking powder
- 2 tsp salt
- 4 cups cold unsalted butter, diced
- 2 cups shredded cheddar cheese
- 2 cups buttermilk
- 6 cups ripe tomatoes, chopped (about 8 medium-sized)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1 tbsp sugar
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped tomatoes, dried oregano, red pepper flakes, salt, black pepper, and sugar. Simmer for about 10 minutes until the tomatoes break down and the mixture thickens slightly.
- In a separate bowl, mix the flour, baking powder, and remaining salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and buttermilk until just combined.
- Spread the tomato mixture evenly in a baking dish. Drop spoonfuls of the biscuit dough over the top.
- Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown.
- Let cool for 5 minutes before serving.
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