Tomato And Cheese Cobbler Recipes

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TOMATO COBBLER



Tomato Cobbler image

I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. -Mohammad Abdullah, Fremont, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup dry bread crumbs
2 tablespoons sugar, divided
1 teaspoon baking powder
1 teaspoon salt, divided
1 teaspoon dried basil, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
2 large eggs, room temperature, lightly beaten
8 large tomatoes, skins and seeds removed, coarsely chopped
1/4 cup butter, melted
Minced fresh basil, optional

Steps:

  • Preheat oven to 350°. For topping, in a small bowl combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky); set aside., In a large bowl, combine remaining 1/4 cup Parmesan cheese, 3 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter., Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.

Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATO-AND-CHEESE COBBLER



Tomato-and-Cheese Cobbler image

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this savory summertime cobbler will be super flavorful and not too runny.

Provided by Anna Stockwell

Categories     Cobbler/Crumble     Tomato     Biscuit     Butter     Buttermilk     Chive     Cheddar     Thyme     Egg     Peanut Free     Dinner     Summer     Bake     Cheese

Yield 4-6 servings

Number Of Ingredients 13

2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick
1 Tbsp. plus 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups all-purpose flour, plus more for surface
5 Tbsp. cold unsalted butter, cut into 1/2" pieces
2/3 cup buttermilk
1/4 cup finely chopped chives
4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided
2 Tbsp. extra-virgin olive oil
6 sprigs thyme
1 large egg

Steps:

  • Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
  • Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured work surface. Gently knead 2-3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
  • Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you'll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15-20 minutes.
  • Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18-20 minutes. Let cool 5-10 minutes before serving.
  • Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.

TOMATO COBBLER



Tomato Cobbler image

As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 15

For the filling
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
For the biscuit topping
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1 1/2 cups heavy cream, plus more for brushing

Steps:

  • Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
  • Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
  • Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
  • Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

TOMATO COBBLER



Tomato Cobbler image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/8 teaspoon cayenne pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
1 teaspoon packed light brown sugar
Kosher salt
2 cups cherry tomatoes, halved
3 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, thinly sliced
2/3 cup milk, plus more for brushing
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.
  • Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.
  • Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

TOMATO COBBLER



Tomato Cobbler image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups mixed cherry tomatoes, halved
1 heaping tablespoon tomato paste
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
4 cloves garlic, sliced
2 shallots, thinly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1/2 cup freshly grated Parmesan
1 heaping tablespoon baking powder
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold, salted butter, cubed
3/4 cup buttermilk
Fresh basil leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
  • For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
  • Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

EASY TOMATO COBBLER



Easy Tomato Cobbler image

Sweet cherry tomatoes are baked with butter and onions and topped with flaky, made-from-scratch biscuits for a delicious side to any meal.

Provided by Inspired Taste

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 10

3 lb cherry tomatoes
1/4 cup butter, melted
1 medium onion, sliced
1 clove garlic, thinly sliced
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 cup plus 2 tablespoons Original Bisquick™ mix
1/3 cup milk
1 egg beaten with 1 tablespoon water

Steps:

  • Heat oven to 375°F.
  • Cut larger tomatoes in half or fourths so that all tomatoes are similar in size. In large bowl, toss tomatoes, melted butter, onion, garlic, flour, Italian seasoning and salt. Pour into ungreased 2-quart baking dish.
  • Bake about 30 minutes or until tomatoes soften and begin to split.
  • In small bowl, stir Bisquick mix and milk. Drop by spoonfuls on top of tomatoes. Lightly brush with egg mixture.
  • Bake 15 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : ServingSize 1 Serving

TOMATO, CORN, RICOTTA & PARMESAN COBBLER



Tomato, corn, ricotta & parmesan cobbler image

Make this tomato and cheese cobbler to serve alongside roast chicken or enjoy on its own. It's a revelation if you've never made a savoury cobbler before

Provided by Diana Henry

Categories     Dinner, Side dish

Time 1h25m

Yield Serves 4-6 as a main, 6-8 as a side

Number Of Ingredients 16

145g ricotta
235g plain flour, plus extra for dusting
235g fine cornmeal or polenta
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp caster sugar
115g cold butter, cut into small cubes
220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can't find buttermilk)
1kg cherry tomatoes, halved
2 corn cobs, kernels cut away from the cobs
1tbsp balsamic vinegar
2½ tbsp extra virgin olive oil
2 large onions, roughly chopped
2 garlic cloves, grated
4 thyme sprigs, leaves picked
25g grated parmesan or vegetarian alternative

Steps:

  • Put the ricotta in a sieve lined with a piece of muslin, set over a bowl. Put in the fridge and leave to drain for a couple of hours - you want it to drain enough so it's no longer 'wet'.
  • Put the flour, cornmeal, ½ tsp salt, baking powder, bicarb and sugar in a bowl. Add the butter and rub it into the dry ingredients, as if you were making pastry. Make a well in the centre, pour in the buttermilk and, using a knife, gradually mix together. You should end up with a soft dough. Crumble over the ricotta and mix into the dough.
  • Turn the dough out onto a lightly floured surface and, using your hands, shape it into a rectangle, about 20 x 15cm. Fold the top third into the middle, then do the same with the bottom third. Press the mixture into a 20 x 15 rectangle again, and repeat the process two more times. You should end up with a dough that's about 2.5cm thick. Wrap and chill for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a baking dish (about 20 x 30cm) with the corn kernels. Add the vinegar, some seasoning and 1½ tbsp oil, and toss to coat. Set aside.
  • Heat the remaining oil in a frying pan over a medium heat, and cook the onions until golden and soft, about 12 mins. Add the garlic and cook for a few minutes more, then add the thyme and some seasoning. Spoon the onion mixture over the tomatoes and corn.
  • Lay the dough on a lightly floured surface and cut into rough circles or squares using a knife. Arrange the dough shapes over the veg, leaving some space between them. Sprinkle with the parmesan and bake for 45 mins until golden and bubbling (you should be able to see the tomatoes bubbling up from underneath the cobbler topping). Leave to cool a little - the tomatoes will be very hot when they come out of the oven - then serve.

Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

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