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This savory tomato cobbler is the perfect use for all those summer tomatoes. It is packed full of fresh tomatoes, gouda, and fresh sage. You’re going to love this!
When tomato season hits, I immediately get happier. That means it’s time for my daily Summertime Tomato Sandwich and pretty much anything else I can squeeze tomatoes into, like my tomato peach Caprese salad, Cucumber Tomato Salad, or Roasted Tomato Sauce.
Of course, there is also this gem – savory tomato cobbler!
When you think of cobblers, most think of stone fruit, like peach cobbler, but why not tomatoes? They are sweet and succulent and abundant in middle to late summer.
I also like to keep it easy (and fast!) by using a store-bought biscuit mix (aka Bisquick) to incorporate shredded Gouda cheese and lots of chopped fresh sage.
Ingredients needed for tomato cobbler
- Roma tomatoes
- Butter
- Fresh sage
- Bisquick biscuit mix
- Gouda cheese
- Milk
- Balsamic vinegar
- Kosher salt
- Black pepper
My Pro Tips
Recipe Tips
- Replace shredded Gouda cheese with gruyere cheese or even shredded cheddar cheese.
- Six Roma tomatoes should weigh 1-1/4 to 1-1/2 pounds.
- You can use cherry tomatoes or quarter-slicing tomatoes in place of Roma tomatoes.
- Instead of sage, use fresh basil, thyme, or oregano.
More tomato recipes
Tomato Cobbler
Equipment
Ingredients
- 1 teaspoon salted butter
- 6 whole Roma tomatoes, quartered
- 5 leaves fresh sage
- 1 cup shredded gouda cheese
- 2-¼ cup Bisquick biscuit mix
- ⅔ cup whole milk
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 450 degrees F.
- Place 12-inch cast iron skillet on stove over medium to high heat and melt butter.
- Add cut tomatoes and cook until tomatoes become wrinkly, about 7-10 minutes. Stir occasionally. Although they will be getting soft, do not mash tomatoes. They will be kept in form the whole time.
- While tomatoes are cooking, mix Bisquik and milk into a large bowl, and coarsely chop the fresh sage. Fold fresh sage into batter along with ½ cup gouda cheese.
- Once tomatoes are done cooking, add balsamic vinegar and the remaining gouda cheese. Turn the heat down to medium-low, and let simmer for another 5-7 minutes.
- Remove pan from heat and spread out (as best you can) the biscuit batter on top (and sometimes in between) of the tomatoes. The batter will be lumpy and hard to spread, but as long as most of the top of the pan is covered, you are fine.
- Place skillet in oven and bake for 8-10 minutes or until biscuits are cooked and tops are golden-brown.
Notes
- If you do not have a cast iron skillet, no worries! Follow the steps as said using a regular skillet, and then transfer tomatoes to a 9×13 casserole dish before placing the biscuit mix on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for including the note on what to do if you don’t have a cast-iron skillet! I’ve been passing over recipes that use them for ages now (since that’s one kitchen item I haven’t been able to splurge for yet…along with a slow cooker, DARN IT!), but now I have a way to get around that issue! 🙂
Bon, this looks GREAT!!!! Thanks for the ‘tips on life’ and extra scoop, or 6, of hot cocoa is ALWAYS a good thing 😉
I saw that recipe on Honey and Jam too! I was intrigued and copied it. So pleased you made it and liked it.
I’ll be trying it soon.
A savory cobbler? That’s sheer genius!
Ooohh such a great recipe! I am a definite tomato lover (although I admit I spent my teenage years as a tomato hater) and love the sound of a savory cobbler. Really any kind of cobbler. Thanks for posting!
Yummy! that looks fantastic!