Tomato Cobbler

$- 4 cups ripe tomatoes, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - Salt and freshly ground black pepper to taste - 1 stick (½ cup) unsalted butter, chilled and cut into small cubes - ¾ cup buttermilk - 1 cup sharp cheddar cheese, shredded - 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt When making tomato cobbler, gathering the right ingredients is key. Start with fresh tomatoes. Ripe ones give the best flavor. I often choose tomatoes that feel heavy and have a rich color. The onion adds sweetness, while garlic brings depth. These three form the base of the dish. Next, seasonings matter. Dried oregano adds a lovely herb taste. Sugar balances the acidity of the tomatoes. Salt and black pepper enhance all the flavors. For the topping, I use a mix of flour, baking powder, and baking soda. This combo makes the biscuit topping rise nicely. Chilled butter gives it a flaky texture. Buttermilk adds moisture and tang, while cheddar cheese gives a nice sharp flavor. This ingredient list is simple but packs a lot of taste. You can find the full recipe for tomato cobbler to help you get started. Start by cooking the tomatoes, onions, garlic, and seasonings. In a large skillet, set your heat to medium. Add 4 cups of chopped ripe tomatoes, 1 diced onion, and 2 minced garlic cloves. Mix in 1 teaspoon of dried oregano and 1 teaspoon of granulated sugar. Season with salt and freshly ground black pepper to taste. Cook this mixture for 10-15 minutes. Stir it occasionally. You want the tomatoes to soften and release their juices. Once done, take the skillet off the heat. Let the mixture cool slightly before using it. Now, let’s make the biscuit topping. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Next, add ½ cup of chilled and diced unsalted butter. Use a pastry cutter or your fingertips to work the butter into the flour. Keep mixing until it looks like coarse crumbs. Then, pour in ¾ cup of buttermilk. Stir gently until just combined. Don’t overmix! It’s fine if there are a few lumps. Finally, fold in 1 cup of shredded sharp cheddar cheese. Let’s put it all together. First, grease a 9x13 inch baking dish with butter or cooking spray. Spread the tomato mixture evenly across the bottom of the dish. Next, use a spoon to drop spoonfuls of the biscuit batter on top of the tomatoes. Leave small gaps for steam to escape. Bake this in your preheated oven at 350°F (175°C) for 25-30 minutes. Look for a golden brown biscuit topping. Once baked, take it out and let it cool for a few minutes. You can garnish it with fresh basil leaves before serving. Enjoy this warm and comforting Tomato Cobbler! For the full recipe, check out the details above. To make a great tomato cobbler, start with the best tomatoes. Look for tomatoes that feel heavy for their size. Their skin should be smooth and firm. Choose tomatoes with deep color, like red or yellow. If your tomatoes are not ripe, let them sit at room temperature. This will help them become sweet and juicy. Avoid tomatoes with bruises or soft spots. These will spoil fast and affect your dish's taste. For a flaky biscuit topping, keep your butter cold. Cut it into small cubes and work quickly. Use your hands or a pastry cutter to mix it into the flour. Stop when the mix looks like coarse crumbs. Overmixing can make the biscuit tough. When adding buttermilk, stir gently. It's okay if the batter has small lumps. This helps keep the topping light and airy. Tomato cobbler pairs well with many side dishes. A fresh green salad adds crunch and brightness. You can also serve it with roasted vegetables for a hearty meal. For drinks, try a chilled white wine or a light beer. Both will enhance the cobbler's flavors. For a cozy night, serve with a warm biscuit or crusty bread. This makes each bite even more enjoyable. Check out the Full Recipe for more details on preparation. {{image_4}} You can use different cheeses to change the taste of your Tomato Cobbler. Sharp cheddar is great, but try mozzarella for a milder flavor. You can also use feta for a tangy kick. Goat cheese adds creaminess and depth. Each cheese will give the dish a new twist. Feel free to mix and match to find your favorite. Adding more veggies or herbs can enhance your cobbler. Consider bell peppers for sweetness or zucchini for a fresh bite. Spinach or kale can add nutrition and color. Fresh herbs like thyme or parsley can brighten the dish. Just chop them up and mix them in with the tomatoes. If you need a gluten-free version, swap all-purpose flour for a gluten-free blend. Many brands offer great alternatives. You can also use almond flour or oat flour for a different texture. Just ensure the baking powder is gluten-free too. This way, everyone can enjoy this tasty comfort food! To keep your Tomato Cobbler fresh, let it cool first. Place leftovers in an airtight container. Store it in the fridge for up to four days. This helps keep flavors intact. If you want to enjoy it later, make sure to cover it well. When reheating, the goal is to keep that nice flavor and texture. Preheat your oven to 350°F (175°C). Place the cobbler in an oven-safe dish. Cover it loosely with foil to prevent drying out. Heat for about 15-20 minutes until warm. You can also use a microwave, but this may make the biscuit topping less crispy. If you want to save some for later, freezing works well! First, let the cobbler cool completely. Cut it into portions for easy serving. Wrap each piece in plastic wrap, then place them in a freezer bag. Label the bag with the date. Tomato Cobbler can stay good for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Follow the reheating tips for the best taste. Tomato cobbler is a warm dish that features ripe tomatoes and a biscuit topping. The juicy tomatoes mix with savory flavors from onions and garlic. This dish is rich and comforting, perfect for any meal. Yes, you can make tomato cobbler ahead of time. Prepare the tomato mixture and biscuit topping separately. Store them in the fridge. When you’re ready, assemble and bake. This saves time on busy days. Tomato cobbler pairs well with several side dishes. Here are some great options: - A simple green salad - Grilled vegetables - Garlic bread - Roasted potatoes These sides will complement the cobbler's flavors. Tomato cobbler is already vegetarian! The main ingredients are tomatoes and veggies. You can add more vegetables like bell peppers or zucchini if you want. This adds more taste and texture. Each serving of tomato cobbler has about: - 300 calories - 15 grams of fat - 30 grams of carbs - 8 grams of protein These values can vary based on ingredients. Enjoy it as part of a balanced diet. For the full recipe, check out the cooking instructions above. In this blog post, we explored how to make a delightful Tomato Cobbler. We covered essential ingredients, from ripe tomatoes to tasty seasonings. You learned step-by-step instructions for preparing, baking, and serving this dish. I shared tips for selecting tomatoes and ensuring a flaky topping. Finally, we discussed storage and variations to fit dietary needs. By using these guidelines, you can enjoy a flavorful and comforting meal. I hope this inspires you to try making your own Tomato Cobbler soon!$

Savor the flavors of summer with this delightful Savory Tomato Cobbler! Packed with ripe tomatoes, zesty onions, and topped with a flaky cheddar biscuit crust, this dish is the perfect comfort food for any occasion. Follow our easy step-by-step recipe to create a dish that will impress your family or guests. Click through to discover how to make this delicious cobbler and elevate your dining experience!

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Ingredients

4 cups ripe tomatoes, chopped

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon granulated sugar

Salt and freshly ground black pepper to taste

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 stick (½ cup) unsalted butter, chilled and cut into small cubes

¾ cup buttermilk

1 cup sharp cheddar cheese, shredded

Fresh basil leaves for garnish

Instructions

Preheat your oven to 350°F (175°C).

In a large skillet set over medium heat, combine the chopped tomatoes, diced onion, minced garlic, dried oregano, granulated sugar, and a generous pinch of salt and pepper. Cook the mixture for 10-15 minutes, stirring occasionally until the tomatoes soften and release their flavorful juices. Once done, remove the skillet from heat and let the mixture cool slightly.

In a separate mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt to combine.

Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs—this will create a flaky biscuit topping.

Pour in the buttermilk and gently stir until just combined. Take care not to overmix; it’s perfectly fine if a few lumps remain. Finally, fold in the shredded sharp cheddar cheese until evenly distributed.

Grease a baking dish (approximately 9x13 inches) with butter or cooking spray. Spread the prepared tomato mixture evenly across the bottom of the dish. Next, using a spoon or spatula, drop spoonfuls of the biscuit batter atop the tomatoes, ensuring to leave some gaps for steam to escape.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is beautifully golden brown and cooked through.

Once baked, remove the cobbler from the oven and allow it to cool for a few minutes. To finish, garnish with fresh basil leaves just before serving to add a burst of flavor and color.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: For an elegant touch, serve directly from the baking dish. Scoop generous portions into bowls, and sprinkle with extra cheese and a few more basil leaves for added freshness. Enjoy the comforting, savory goodness!