Tomato Cobbler Recipe (With Video and Step-by-Step)

Prep Time:

15 hrs

Cook Time:

45 mins

Total Time:

1 hr

Servings:

8

For a savory take on a classic summer dish, try this easy tomato cobbler recipe from celebrated food writer Mark Bittman, who made it with Martha. Featuring juicy tomatoes and a buttery cornmeal topping, it makes an excellent side dish or, accompanied by a crunchy salad, a light main course. It couldn’t be simpler to put together: Use a food processor to pulse the quick topping, and dollop it over tomato wedges tossed with cornstarch, salt, and pepper. Bake it until golden and bubbling, which will take about 45 minutes, then dig into this buttery, tangy delight. One taste and you may never think of cobblers the same way again.

Baking dish filled with tomato cobbler layered tomatoes and biscuit topping placed on a striped kitchen towel — Credit:
Jason Donnelly

Key Ingredients for Tomato Cobbler

Tomatoes: Ripe tomatoes are a must for this recipe, but if yours are out of season or slightly less than perfect, they'll still make a delicious cobbler. The heat of the oven will bring out their juiciness and concentrate their flavor.

Cornstarch: Just like with sweet cobblers, this savory version needs a little cornstarch to thicken up the filling. If your tomatoes are exceptionally juicy, add an extra teaspoon of cornstarch just to be safe.

Flour: For the most accurate measurement, spoon your flour into the measuring cup and level off the top, rather than scooping the cup into the flour container.

Cornmeal: Nutty and slightly sweet, cornmeal adds a touch of crunchiness to the cobbler topping. Yellow cornmeal will give you the best flavor, so seek that out if you can.

Butter: This recipe calls for only four tablespoons—or half of a stick—of unsalted butter. Keep it cold until you're ready to use it; that will make the fluffiest and most tender topping.

Buttermilk: Acidic buttermilk reacts with the baking powder and baking soda in this recipe, helping the biscuit topping to rise and lighten up as it bakes. If you don't have any on hand, combine 3/4 cup of milk with 2 1/4 teaspoons of white vinegar or lemon juice and let the mixture sit for 5 minutes before using.

How to Make This Recipe Without a Food Processor

No food processor? No problem. Here's how to make this tasty cobbler without the machine:

Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and whisk until well blended.
Cut butter into small cubes, then use a pastry cutter, two knives, or your fingers to work it into the flour mixture until pea-size pieces form.
Whisk egg and buttermilk in a small bowl, then stir into the flour mixture until a soft dough forms and no dry streaks of flour remain.

Directions

Ingredients arranged for making tomato cobbler including tomatoes flour cheese spices and milk — Credit:
Jason Donnelly

Preheat oven and prep pan:

Preheat oven to 350°F. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
Combine cut tomato with cornstarch:

Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.

Credit:
Jason Donnelly
Pulse dry ingredients in food processor; add butter, then eggs and buttermilk:

Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together.

Credit:
Jason Donnelly

Credit:
Jason Donnelly

Credit:
Jason Donnelly

If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
Assemble cobbler and bake:

Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.

Credit:
Jason Donnelly

Credit:
Jason Donnelly

Variations

To boost the flavor of the tomato filling, add a handful of chopped fresh herbs such as basil, thyme, marjoram, or oregano.
For a subtle kick, stir 1/2 to 3/4 teaspoon of freshly ground black pepper into the topping mixture.

How to Serve Tomato Cobbler

As an entree: Accompanied by a salad, this tangy dish makes a light, satisfying lunch or dinner. Serve the cobbler with something bright and herby like this celery-cucumber salad with herbs or our zucchini-and-summer squash salad. Or, put the rest of the leftover buttermilk to use by making our buttermilk-herb vinaigrette or creamy ranch dressing to toss with whatever lettuces look best to you at the market.

As a side dish: If you'd rather serve this cobbler as a side dish, consider pairing it with our balsamic-marinated steak or grilled spatchcocked chicken. Or how does fried chicken sound? Both Martha's basic fried chicken and Sarah Carey's classic version call for an overnight soak in a buttermilk brine and would be fantastic alongside the juicy cobbler.