Can I make Tomato Cobbler ahead of time?

Yes, you can make Tomato Cobbler ahead of time by cooking the tomato filling and storing it in the refrigerator for up to 24 hours. For the best texture, make the pimento cheese biscuit topping fresh before baking.

Can I use canned tomatoes for Tomato Cobbler?

Fresh tomatoes give Tomato Cobbler the best flavor and texture. However, you can use well-drained canned tomatoes when fresh tomatoes are not in season. Drain extra liquid first so the cobbler does not turn watery.

Why did my Tomato Cobbler turn watery?

Tomato Cobbler can turn watery when the tomatoes release too much juice or the filling does not cook long enough. Cook the tomato mixture until it thickens with the cornstarch and vinegar mixture, then let the baked cobbler rest for 10 to 15 minutes before serving.

Can I make Tomato Cobbler without pimientos?

Yes, you can make Tomato Cobbler without pimientos, but they add classic pimento cheese flavor to the biscuit topping. If you skip them, add a little extra sharp cheddar cheese or a pinch of paprika for color and warmth.

What main dish goes best with Tomato Cobbler?

Tomato Cobbler pairs well with grilled chicken, pork chops, barbecue, roasted fish, baked ham, or a crisp green salad. Its savory tomato filling and cheesy biscuit topping work well with smoky, salty, and simple main dishes.

Can I use regular flour instead of self-rising flour?

Yes, you can use all-purpose flour instead of self-rising flour. For this recipe, use 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt as a substitute for 2 cups self-rising flour.

Tomato Cobbler: 7 Simple Secrets for Terrific Flavor

Name: Tomato Cobbler
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 3 tablespoons unsalted butter; 1 medium sweet onion, diced; 3 cloves garlic, minced; 2 1/2 pounds medium ripe tomatoes, cored and chopped, about 6 to 7 tomatoes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon white wine vinegar; 1 tablespoon cornstarch; 2 cups self-rising flour; 1/2 cup unsalted butter, melted; 3/4 cup buttermilk; 1 cup shredded sharp cheddar cheese; 1 (4-ounce) jar diced pimientos, well drained; 1/2 teaspoon salt; 1/2 teaspoon garlic powder

Description

Tomato Cobbler with Pimento Cheese Biscuits is a savory Southern side dish made with ripe tomatoes, sweet onion, garlic, and a golden cheddar-pimiento biscuit topping. It bakes until bubbly, rich, and comforting.

Ingredients

3 tablespoons unsalted butter
1 medium sweet onion, diced
3 cloves garlic, minced
2 1/2 pounds medium ripe tomatoes, cored and chopped, about 6 to 7 tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon cornstarch
2 cups self-rising flour
1/2 cup unsalted butter, melted
3/4 cup buttermilk
1 cup shredded sharp cheddar cheese
1 (4-ounce) jar diced pimientos, well drained
1/2 teaspoon salt
1/2 teaspoon garlic powder

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Instructions

Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
Melt 3 tablespoons unsalted butter over medium-low heat in a large, deep skillet.
Add the diced sweet onion and cook, stirring frequently, until it just starts to caramelize, about 8 to 10 minutes. Do not let it burn.
Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the chopped tomatoes and increase the heat to medium-high. Bring the mixture to a simmer.
Add 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 5 minutes, or until the tomatoes turn tender.
In a small bowl, whisk together the white wine vinegar and cornstarch.
Stir the vinegar and cornstarch mixture into the tomato mixture and cook for 2 to 3 minutes, or until thickened.
Pour the tomato mixture evenly into the prepared baking dish.
In a medium bowl, stir together the self-rising flour, melted butter, buttermilk, shredded sharp cheddar cheese, drained diced pimientos, 1/2 teaspoon salt, and garlic powder until combined.
Drop the biscuit dough by heaping spoonfuls over the tomato mixture.
Spritz the tops of the biscuits lightly with cooking spray.
Place the baking dish on a rimmed baking sheet.
Bake for about 45 minutes, or until the filling bubbles and the biscuits turn golden brown and cook through.
Allow the cobbler to rest for 10 to 15 minutes before serving.

Notes

Use ripe fresh tomatoes for the best flavor and texture.
Drain the pimientos well so the biscuit dough does not become too wet.
Stir the biscuit dough only until combined to keep the biscuits tender.
Place the baking dish on a rimmed baking sheet to catch any bubbling tomato juices.
Let the cobbler rest before serving so the tomato filling can thicken.
Nutrition values are estimates and may vary based on ingredient brands.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 8g
Sodium: 780mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 10g
Cholesterol: 65mg