Tomato Cobbler with Canned Tomatoes
Warm and comforting Tomato Cobbler made with canned tomatoes and a buttery biscuit topping! This easy recipe brings rich tomato flavor and flaky biscuits together for a cozy dish perfect for any meal. Ideal for busy nights and easy to make ahead
Servings 6 servings
Calories 489kcal
Equipment
- 3 quart pan stove top and oven-safe, OR
- 12-inch cast iron skillet with 3-inch sides
- pastry blender or fork
Ingredients
Tomatoes
- 1 tablespoon olive oil
- ½ cup Vidalia onion or white or yellow onion
- 2 medium garlic clove minced
- 2 15-ounce cans tomatoes diced, undrained
- 1 pint grape tomatoes
- 1 teaspoon fresh lemon juice
- 1 teaspoon brown sugar
- 1 tablespoon all-purpose flour or cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
Biscuit Topping
- 2 cups self-rising flour or all-purpose flour +2 tsp baking powder + ½ teaspoon salt
- 8 talespoons butter I used salted.
- 1 and ½ cups heavy whipping cream
- 1 cup Cheddar cheese optional
Instructions
Tomatoes
- Pre-heat the oven to 375℉.
- Add olive oil to your skillet and heat to medium. Add onions and cook until they become soft and translucent, about 15 minutes. Add the garlic and cook 2 minutes.1 tablespoon olive oil , ½ cup Vidalia onion, 2 medium garlic clove
- Add the canned and fresh tomatoes, fresh lemon juice, brown sugar, all-purpose flour, salt, pepper, red pepper flakes, and thyme. Stir. Bring to a boil and reduce heat to simmer. Simmer for 10 minutes while you're making the biscuit topping.2 15-ounce cans tomatoes, 1 pint grape tomatoes, 1 teaspoon fresh lemon juice, 1 teaspoon brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes
Biscuit topping
- Add flour (or flour, baking powder, & salt) and butter to a bowl. Cut with a pastry blender or fork until mixture is crumbly with pea-sized lumps. (Stir in the cheese with a fork if adding cheese.)2 cups self-rising flour, 8 talespoons butter, 1 cup Cheddar cheese
- Add 1 and ½ cups heavy cream. Stir with a fork. The biscuit dough will be a little sticky.1 and ½ cups heavy whipping cream
- Take a large spoon or 2-tablespoon spring-release scoop and drop the biscuit dough over the top of the tomato filling. (I had 20-22 small biscuits. I forgot to count them.)
- Bake for 35 to 45 minutes. (Watch them close after 30 minutes.)
- Let cool slightly and serve warm.
Nutrition
