Tomato Cobbler Recipe

Name: Tomato Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter (I used olive oil); 1 medium onion, diced; 2 garlic cloves, minced; 1 teaspoon fresh thyme, chopped (used Italian seasoning); ⅛ teaspoon cayenne pepper; 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb); 1 teaspoon brown sugar; kosher salt; 2 cups cherry tomatoes, halved; 3 tablespoons flour; 1 summer squash, diced (this was my addition); 1 ½ cups flour (used whole wheat); 1 ½ teaspoons baking powder; 1 teaspoon sugar; kosher salt; pepper, freshly ground; 6 tablespoons unsalted butter, cold, thinly sliced; ⅔ cup milk; 1 teaspoon whole grain mustard; 1 teaspoon fresh thyme, chopped (I skipped)

Servings: persons

3 tablespoons unsalted butter (I used olive oil)
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped (used Italian seasoning)
⅛ teaspoon cayenne pepper
3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
1 teaspoon brown sugar
kosher salt
2 cups cherry tomatoes, halved
3 tablespoons flour
1 summer squash, diced (this was my addition)
1 ½ cups flour (used whole wheat)
1 ½ teaspoons baking powder
1 teaspoon sugar
kosher salt
pepper, freshly ground
6 tablespoons unsalted butter, cold, thinly sliced
⅔ cup milk
1 teaspoon whole grain mustard
1 teaspoon fresh thyme, chopped (I skipped)

1
Preheat oven to 350.
2
Make the filling: heat 2 T butter in large skillet over med high heat.
3
Add onion and cook till soft and slightly golden.
4
Add garlic, thyme, cayenne, cook 1 minute
5
Add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash.
6
Bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
7
Remove from heat, gently stir in cherry tomatoes and flour.
8
Transfer to 2-qt baking dish and dot with remaining TB butter.
9
Make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
10
Add butter and blend until it resembles coarse meal.
11
Add milk, mustard and thyme.
12
Mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
13
Drop balls of dough over filling and brush the dough with milk.
14
Place the cobbler on a baking sheet (I didn't bother) and bake until golden and bubbling, 50 mins to 1 hour.
15
Let rest 15 minutes before serving.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons unsalted butter (I used olive oil), 1 medium onion, diced, 2 garlic cloves, minced, 1 teaspoon fresh thyme, chopped (used Italian seasoning), and more.

Yes, Tomato Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Cobbler

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