Summertime means cobblers of all kinds. This tomato cobbler is a great way to use your summer tomatoes. The biscuits have Cardamom and Coconut, with cherry tomatoes. Great recipe to make for Thanksgiving.
Tomato Cobbler is a very southern dish!
Here I am trying my hand at making this classic southern recipe using my favorite ingredient of all time: Tomatoes!!
For the biscuits
- All-purpose flour
- Heavy cream
- Himalayan pink salt
- Sweetened shredded coconut
- Cardamom seeds finely ground
- Baking powder
- Unsalted butter
For the tomatoes
- Cherry tomatoes
- Red onion
- Ginger grated
- Cumin seeds
- Olive oil
Answering common questions
No, this tomato cobbler is on the savory side. I used seasonings that make it more savory.
You can make the biscuits sweet by using sweet potato drop biscuits. Or, make the classic snickerdoodle cobbler.
You can use canned tomatoes to make tomato cobbler. Use small sized tomatoes or try it with fire roasted tomatoes. The tomatoes can be diced too.
Personally, I think tomato cobbler is best when made with fresh tomatoes.
Green tomatoes are so perfect to make tomato cobblers. It’s a very colorful recipe and has a little tartness to it. I actually have a green tomato crumble pie that is so delicious.
- To make this vegan, you can use coconut milk in place of heavy cream. Also, you can use vegan butter. But, I prefer using grass fed butter in this recipe.
- Roma tomatoes or campari tomatoes can be used in place of cherry tomatoes.
- This recipe can also be made in a skillet, stove top. Use frozen biscuits instead of freshly made biscuits.
- You can also use crescent rolls, if you don’t want to make the dough.
How to serve this cobbler
This cobbler is perfect center dish to serve at any Thanksgiving dinner table. It will definitely steal the show.
On the side, I like to serve
How will you serve these tomato cobbler.
Try these tomato recipes
I think this easy cobbler recipe turned out great, but, I can still taste Mamma’s biscuits. Maybe someday I will get her recipe just right!
In the meantime, try these other great tomato recipes:
So, what are some of your favorite southern dishes?
For the Biscuits
- 2 cups all-purpose flour
- 1 cup heavy cream for the dough
- 1/4 cup heavy cream for basting
- 1 tsp kosher salt
- 1/2 cup sweetened shredded coconut
- 2 tsp cardamom seeds finely ground
- 2 tsp baking powder
- 1 stick unsalted butter make sure its cold
For the tomato filling
- 2 cups cherry tomatoes
- 1/2 red onion julienne
- 1 clove garlic
- 1 tsp ginger grated
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp olive oil
- Preheat the oven to 375 degrees
- Heat a medium pan on medium heat and add cumin seeds
- Wait for about 1 minute or until the cumin seeds are a darker shade of brown
- Add the onions, salt, ginger and garlic to the pan.
- Allow the onions to caramelize. Should take about 5 minutes
- Remove from heat
For the Biscuits
- Mix the salt, flour, half of sweet coconut, cardamom and baking powder by hand
- Cut the butter into small pieces and work it into the dough gently
- Introduce the heavy cream slowly into the flour mixture until you have a rough dough
- Knead roughly
- In a baking pan or pie pan, use a spoon to scoop small balls from the dough.
- Keep the balls on the edge of the pan and leave some space between each of the balls
- In the middle of the pan, add the onions mixture and the cherry tomatoes on top of it.
- Also add the tomato and onions between the biscuits
- Place the pan in the oven and allow the tomato cobbler to cook for about 20 minutes.
- Pull out the tomato cobbler after about 15-20 minutes and brush the top of the biscuits with the heavy cream
- When the biscuits are almost brown (about 25 minutes), remove and brush with the heavy cream one more time
- Sprinkle the remaining sweet coconut on the biscuits and place in the oven
- Bake for 5 more minutes and then remove from the oven.
- Allow the tomato cobbler to cool slightly and then serve with your favorite meal
It didn’t take long for the both of us to get close and share our love for cooking. Being Southern born and bred, cooking was ingrained into every core of her being. That woman could cook a meal for 20 hungry football players without breaking a sweat. To top it all, she LOVED cooking those huge meals.
On the other hand, I presented quite a challenge for her because I don’t eat eggs, meat or fish! She couldn’t fathom the concept of not having a meal without chicken or beef! To her credit, however, she quickly came up with a whole bunch of recipes just for me.
Her ability to make dishes that was completely outside of her comfort zone was what made her the greatest chef I have ever known!
So, in honor of “Mamma”, I present to you the very first meal that she made for me.
Tomato Cobbler or “Biscuits with tomatoes” as she called it.
This post was updated on May 9th, 2023. Here is the original post.