Tomato Cobbler

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Tomato CobblerCherry tomatoes are cute, punchy, juicy, sweet, and awesome, but they often get relegated to the staidest part of the meal … the salad! Eeek! What a waste! This dish celebrates the little ruby beauties and pairs them with a genius foil of a cheesy biscuit topping. Enjoy the non-saladiness of it!

  • Yield: 4 to 6 Servings
  • Total Time: 1 Hour 5 Minutes


  • 2 Tbsp flour
  • 3 Tbsp extra-virgin olive oil
  • 2 lb grape or cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • 1 large red bell pepper, roasted, peeled, diced
  • 1 tsp salt
  • ½ tsp sugar
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 2½ cups flour
  • ½ tsp baking soda
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 1 cup Parmesan cheese, grated or shredded
  • 0.76 cup Greek yogurt
  • 1 cup milk
  • 0.76 cup + 2 Tbsp extra-virgin olive oil, divided
How to Make It
  1. Preheat the oven to 350°F.
  2. To make the filling, in a large mixing bowl, whisk flour and olive oil together. Then, add the remaining filling ingredients to the bowl and mix well. Transfer the tomato mixture to a baking dish or distribute into ramekins.
  3. To make the topping, in a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Mix in the cheese, making sure there are no cheese clumps. In a separate mixing bowl, whisk together the yogurt, milk, and ⅓ cup of olive oil. Pour the wet ingredients into the dry and mix well with clean hands until dough forms.
  4. Dust the counter or a board with flour, and transfer your dough from the bowl. Dust the top of the dough with more flour and begin to flatten and mold together with a floured hand and/or a rolling pin. Work the dough until it is ¾ of an inch thick. Cut 3-inch dough squares and place on top of the filling in the baking dish or one per ramekin. Drizzle the remaining 2 tablespoons of olive oil over the biscuit dough.
  5. Transfer the baking vessel/s to the oven and bake until biscuits are starting to brown, about 35-40 minutes. Remove the cobbler from the oven and allow it to cool for 15 minutes. If using a baking dish, scoop servings and include a biscuit. If using ramekins, serve to individuals or couples.

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