Description
This Tomato Cobbler with Cornmeal-Cheddar Biscuits is a delightful savory dish perfect for showcasing ripe tomatoes. The filling is a flavorful mix of fresh tomatoes, onions, garlic, and herbs, thickened and seasoned to perfection. Topped with tender, buttery cornmeal-cheddar biscuits, it offers a comforting combination of textures and tastes that’s perfect for a warm lunch or dinner.
Ingredients
Scale
Tomato Filling
- 1 medium onion (Vidalia if possible), chopped
- 1 tbsp olive oil
- 2 large tomatoes, chopped
- 3 garlic cloves, minced
- 2 pints cherry or grape tomatoes, halved
- 1 tbsp white wine vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch or all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp fresh thyme leaves (plus a few sprigs for garnish)
Cornmeal-Cheddar Biscuits
- 1 3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups buttermilk
- 1 cup shredded cheddar cheese
Instructions
- Prepare the tomato filling: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and saute until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
- Cook tomatoes: Add the chopped large tomatoes and halved cherry tomatoes to the skillet. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and release their juices.
- Season and thicken: Stir in white wine vinegar, brown sugar, kosher salt, black pepper, and fresh thyme leaves. Mix the cornstarch or flour with a little water to make a slurry and add it to the tomato mixture. Cook for another 2-3 minutes, stirring constantly, until the filling thickens. Remove from heat and set aside.
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare a baking dish for the cobbler filling.
- Make biscuit dough: In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and kosher salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
- Add buttermilk: Gradually pour the buttermilk into the dry ingredients, mixing gently just until the dough comes together. Do not overmix to ensure tender biscuits.
- Assemble the cobbler: Transfer the tomato filling into the prepared baking dish in an even layer. Drop spoonfuls of the biscuit dough on top of the tomato mixture, covering as much surface as possible.
- Bake: Place the cobbler in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Garnish and serve: Remove from oven, garnish with fresh thyme sprigs, and let cool slightly before serving warm to enjoy the full flavors.
Notes
- Use Vidalia onions if possible for a sweeter flavor.
- If you don’t have cornstarch, all-purpose flour can be used as a thickener.
- To make it vegetarian, ensure the cheddar cheese is vegetarian-friendly (without animal rennet).
- For best biscuit texture, keep butter cold and do not overmix the dough.
- Serve the cobbler warm, optionally with a side salad for a complete meal.
