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Tomato Cobbler

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


  • 2 pints cherry tomatoes
2 teaspoons coconut oil
  • 1 onion, peeled and thinly sliced
  • 3/4 teaspoons salt, divided
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
2 tablespoons all-purpose flour
  • For the biscuits:
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons (1 oz.) goat cheese
  • 1/2 cup buttermilk
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic pepper – divided


  1. Heat the oven to 375°F with a rack placed in the middle of the oven
  2. Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
  3. Warm the coconut oil in a 10-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions, 1/4 teaspoon garlic pepper and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, about 10 minutes, Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the balsamic vinegar and cook until almost evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Add the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
  4. To prepare the biscuits:
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
  7. Make a well in the center of the dry ingredients and gradually in the buttermilk. Slowly mix the dry into the buttermilk, stirring until just moistened (add more or less milk as needed).
  8. Drop the dough over the tomatoes, making 5 to 6 biscuits.
  9. Sprinkle the remaining 1/4 teaspoon garlic pepper over biscuits.
  10. Cook for 45 to 50 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. Sprinkle with parmesan cheese and bake for an additional 8-10 minutes.
  11. Remove from the oven and let the cobbler rest for about 15 minutes….then enjoy!


You can use any kind of tomato, just be sure to cut into bite size chunks.
You can prepare this in a skillet and transfer to a baking dish if you do not have a cast iron skillet.

Keywords: cherry tomatoes, cast iron skillet, onion, biscuits, bake, side dish, cobbler, goat cheese