This Tomato Cobbler with Cheddar Herb Biscuits is a cozy and delicious savory cobbler for chilly fall nights. Thank you Amy’s for sponsoring this post. #StartWithAmys this Soup Season.

I don’t know about you, but now that it’s fall, I’m craving all of the warm, cozy, comfort foods.

The weather dropped quite drastically today, and I wanted to bake something in the oven instantly.

I still have pounds of tomatoes from my garden that I need to use from my last harvest of the season. Which led to me thinking about the changing of the seasons. The last garden harvest is when fall really begins for me, when I pick those last few ripe, red tomatoes. The typical subjects on my countertop—tomatoes, zucchini, peaches—will soon be swapped for apples, pumpkin, and pears.

But it’s always nice to get one last use from fresh-from-the-garden tomatoes, before saying goodbye.

I actually do associate tomatoes with cozy comfort foods, being Italian. Sunday suppers and holiday dishes always have tomatoes, in one form or another: lasagna, stuffed tomatoes, crusty fresh bread dipped into warm homemade marinara.

So why not turn tomatoes into one of my favorite hot, bubbly-right-from-the-oven dishes, cobbler?

A savory cobbler, of course.

This tomato cobbler is delicious yet simple. Nothing fancy is required here, you could make the biscuit dough with a fork. And while it bubbles away in the oven, you’re free to do other things, like cozy up with a blanket and a good book on the couch.

Both the buttery tomato filling and flaky cheddar and herb-studded biscuits contend to be the star of this dish, and the win is too close to call.

Which is why this tomato cobbler is so good. Everything is balanced—savory, slightly sweet, acidic, fragrant, and hearty.

The filling is made from ripe on-the-vine tomatoes, grape tomatoes, caramelized onions, garlic, and a surprising ingredient: Amy’s Organic Chunky Tomato Bisque. This creamy tomato soup adds even deeper tomato flavor to this dish and creates a lovely thick sauce. Amy’s soups are made with high-quality ingredients and rely on slow-simmering and cooking to develop thick and creamy soups.

I love Amy’s soups and always have a few in my pantry, and this soup also makes for a quicker tomato cobbler. This cobbler comes together pretty quickly thanks to Amy’s and quick drop biscuits. The oven does all of the work for you, which I must admit was nice to have on this chilly day.

I hope that this rustic and cozy dish makes it to your table soon.

We hope that you make and enjoy this savory Tomato Cobbler with Cheddar Herb Biscuits! Have you ever made a savory cobbler before? Let us know in the comments below.

Tomato Cobbler with Cheddar Herb Biscuits

★★★★★ 5 from 4 reviews

Author: Tiffany
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x

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Description

This Tomato Cobbler with Cheddar Herb Biscuits is a cozy and delicious savory cobbler for chilly fall nights.

Ingredients

Scale

For the Tomato Filling:

1 tablespoon olive oil
3 tablespoons butter, divided
1 large yellow onion, thinly sliced
1 teaspoon sugar
3 cloves garlic, minced
3 tablespoons flour
1 can Amy’s Organic Chunky Tomato Bisque
1 tablespoon balsamic vinegar
2 pounds ripe on-the-vine tomatoes, seeded and quartered
11 ounces grape or cherry tomatoes, halved
Sea salt and pepper, to taste

For the Drop Biscuits:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
4 sprigs fresh thyme, stemmed
2 sprigs fresh rosemary, stemmed and chopped
1 stick unsalted butter, very cold
1 cup rennet-free shredded cheddar cheese
1 1/2 cups buttermilk

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Instructions

Make the filling. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a saute pan. Add the sliced onion and cook until softened. Sprinkle with the sugar and cook until the onion is lightly golden and caramelized, about 10 minutes. While waiting, prepare your tomatoes.
When the onion is golden, add in the garlic and cook until softened. Add in another tablespoon of butter and, when melted, sprinkle the flour over the onion/butter mixture. Cook a minute and slowly pour in the soup to combine, ensuring there’s no lumps.
Stir in the balsamic vinegar and the quartered tomatoes, and cook until the mixture is bubbly and the tomatoes are slightly softened. Remove from heat and stir in the grape tomatoes. Season the mixture with sea salt and pepper. Transfer to your baking pan and dot the tomatoes with the last tablespoon of butter.
Make the drop biscuits. Mix the flour, baking powder, salt, and herbs together in a large bowl.
Cut very cold butter into small cubes. Using a fork or pastry cutter, mix in the butter until pea-sized. Stir in the cheese, and then the buttermilk. Stir until a sticky dough forms, being careful not to overmix. You can use your hands to slightly knead the dough, but do not work it so much that the butter melts.
Using a spoon or scoop, drop the biscuits evenly over the top. You should have 8-10 biscuits on top of your cobbler.
Bake the cobbler at 375 until the filling is bubbly and the biscuits are golden and cooked through, about 55 minutes. Let sit for about 10-15 minutes before serving. Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 14g
Sodium: 500mg
Fat: 25g
Saturated Fat: 14g
Carbohydrates: 42g
Fiber: 3.5g
Protein: 40g
Cholesterol: 64mg

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Tomato Cobbler with Cheddar Herb Biscuits