Tomato Cobbler

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This savory tomato cobbler is the perfect use for all those summer tomatoes. This cobbler is packed full of fresh tomatoes, gouda and fresh sage. You’re going to love this recipe!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: savory cobbler, tomato cobbler

Servings: servings

Equipment

12-inch Seasoned Cast Iron Skillet

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 9x13 casserole dish before placing the biscuit mix on top.

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