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Tomato Cobbler

  • Author: pate giltner
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 1 9 inch cobbler 1x


  1. 4 cups sliced cherry tomatoes 
  2. 3 cloves peeled garlic
  3. 2 thyme sprigs 
  4. 1/4 cup olive oil
  5. 1/4 tsp salt
  6. 1/3 cup butter (5 tablespoons)
  7. 1/2 tsp active dry yeast dissolved into 1 tablespoon lukewarm water
  8. 1 1/2 cups flour
  9. 1/3 cup buttermilk
  10. 1 tsp baking powder
  11. 1/4 tsp baking soda
  12. 1 egg for an egg wash


  1. Preheat the oven to 400 degrees.
  2. Combine the tomatoes, garlic, thyme, 1/8 tsp salt, and olive oil in a baking dish and bake for 3o minutes. 
  3. While the tomatoes are baking make the biscuits. Whisk the flour, 1/8 tsp salt, baking powder, and soda together. Cut the butter into the flour mixture with your hands and work into the flour until the butter reaches lima bean sized. Add in the buttermilk, honey, and yeast and gently mix. Pour the mixture out onto a floured surface and knead until a dough forms. Press the dough into a 1/4 inch thick log and then fold one half over the other. Press into a 1/4 inch log again and cut the dough into 12 equal squares. 
  4. Place the biscuit squares on top of the partly baked tomatoes, whisk and brush the egg over the tops of the biscuits, and bake for 15 more minutes.