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Unique Savory Tomato Cobbler

Unique Savory Tomato Cobbler

1 Vidalia onion, chopped
Olive oil
1 large fresh tomato, chopped
3 T. minced garlic
3 lbs. assorted small tomatoes, divided
1 T. white wine vinegar
1 T. cornstarch
Kosher salt/black pepper
1 T. fresh thyme leaves
1 ½ c. self-rising soft-wheat flour (Brand like White Lily)
½ c. stone-ground yellow cornmeal
½ t. baking powder
½ c. cold butter, cut into ¼” thick pieces
1 c. freshly shredded jarisberg cheese
¼ c. chopped fresh basil
3 T. chopped fresh chives
1 ¼ c. buttermilk

  1. Preheat oven 375.
  2. In large skillet, drizzle oil to cover bottom and place over medium-high heat.
  3. Saute onion until tender.
  4. Add chopped tomato, garlic and 1 ½ c. small tomatoes and saute until tomatoes are softened, 8-10 minutes.
  5. Remove from heat and stir in vinegar, cornstarch, thyme leaves, salt, and pepper.
  6. Place the remaining small tomatoes into a 13×9” baking dish.
  7. Spoon mixture over tomatoes and gently toss to coat.
  8. Bake for 10 minutes.
  9. Stir together flour, cornmeal and baking powder in large bowl.
  10. Cut butter into flour with pastry blender until mixture resembles small peas. Cover and chill 10 minutes.
  11. Stir cheese, basil and chives into cold flour mixture.
  12. Add buttermilk, stirring just until dry ingredients are moistened.
  13. Dollop mixture by ½ cupfuls onto tomato mixture (do not spread).
  14. Bake 30-35 minutes or until golden brown.
  15. Cool for 30 minutes before serving.
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