This thick and rich tomato cobbler is flavored simply with onions and garlic but then it’s topped with super easy pimento cheese drop biscuits.
If the idea of tomato cobbler seems a little foreign to you, think about a warm, buttery biscuit sopping up the most delicious homemade marinara sauce you’ve ever had. That’s tomato cobbler.
While cobbler might not seem like a warm weather dish, tomatoes are at their peak during the summer months, so it’s actually the perfect time for this Tomato Cobbler.
The truth is that this dish is pretty delicious with the tomatoes you can get any time of the year, but homegrown summer tomatoes are just far superior in taste – so this dish will be better with them, too.
Since we’re in the process of building the Chinaberry House, we didn’t plant our usual garden this year. So while I can’t grow my own tomatoes, I love to visit my local farmer’s market and grab a basket of their beautiful heirloom tomatoes. I just love the vibrant colors and fun shapes of all the heirloom varieties. They work beautifully in this dish.
But plump and juicy, vine-ripened tomatoes aren’t the only things giving this dish it’s signature flavor. Nope. I decided to amp up the “cobbler” part of this with pimento cheese biscuits!
But don’t worry if your biscuit-making game isn’t too strong. These are drop biscuits, so not cutting butter into flour, no rolling out, no cutting out biscuits. You simply stir all the ingredients together and drop the dough in dollops right on top of the tomato mixture. So simple!
Pimento vs. Pimiento
Now, I’ve had readers over the years correct my spelling of pimento to pimiento – and vice versa. Having a journalism background, I typically use the AP Stylebook for reference and it calls for the spelling of pimento without the extra “i” in all cases except when referring to the classic pimiento sandwich at the Masters Tournament. That said, Miriam-Webster lists the “pimiento” version as the initial entry and has pimento as an alternate.
You’ll find it spelled both ways here on SouthernBite.com because, as I said earlier, I prefer the extra-i-less version of pimento, but have has sponsors in the past require the other spelling.
So which is correct? Whichever one you want to use. Yep, all my research seems to indicate that they both can be used interchangeably. There are a few other nuances but unless you’re linguist, I say just pick one. This dish will be just as delicious regardless of how you spell it!
Recipe Card
Tomato Cobbler with Pimento Cheese Biscuits
Ingredients
- 3 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 1/2 pounds medium ripe tomatoes, cored and chopped (6 to 7 tomatoes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon cornstarch
For the biscuit topping:
- 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
Instructions
- Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
- Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize – 8 to 10 minutes. Be cautious not to burn them.
- Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
- In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened – 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
- In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt, and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I want to make smaller versions for a church bake sale. Anyone make smaller sized ones??? Any tips??
You should be able to scale the recipe down or simply divide it among smaller dishes. The cook time will need to be adjusted slightly to account for the smaller dishes.
Just made this, and it is amazing. Just a lovely southern comfort! Thank you
Thanks, Stacey! I sure appreciate that!
Hello! I have a question and I’ll appreciate any comments or advice. I’m always drawn to dishes such as your Tomato Cobbler with Pimento Cheese Biscuits. However, when it calls to place biscuits on top of the dish and bake, the biscuits are never done underneath—–they just turn out like gloppy almost raw dough—-def not good. I usually bake the biscuits til almost done—-not yet golden but are removable and then place them in the dish on top to finish baking. This method works well for me but Is there something I’m missing or not doing right? There are plenty of dishes that calls to bake the biscuits on top but it just doesn’t work for me! Thank you!
I think there’s no harm in your method at all. Perhaps making the biscuits thinner would be better, so they’ll cook through. Do you have this issue with all recipes?
So incredibly easy to make and incredibly yummy! I have made it twice now and have served it at 2 dinner parties. The first time I made it was with farmers market tomatoes and was so good. The 2nd time with store bought tomatoes and just as good. I doubled the amount of onion the 2nd time and added some cayenne to the biscuit topping as well as some sumac for a little kick. This has become a staple in my repertoire for all 4 seasons! Many thanks from this transplanted southern living in the Jackson Hole area.
This sounds so good and such a wonderful choice for dinner parties! Thanks so much Stella!
This sounds so good! Baked tomatoes, you know – the ones you make with leftover bread – and macaroni and cheese have always been at the top of my list to serve together at a meal and this looks like a delicious alternative. Thank you, Stacey!
Let us know how it turns out for you!
Stacey, I wonder if I could use drained canned diced tomatoes if really good fresh tomatoes aren’t available?
I’ve been in the hospital for 6 months and I am unable to get out much just yet.
Thanks for any help.
Claudine in Fort Worth, TX
I don’t see why not! I hope you are feeling better, Ms. Claudine!
Great solution for abundance of tomatoes! We added fresh basil and substituted milk/vinegar for buttermilk. We will make it again ❤️. yum!!
That sounds wonderful!
I cooked everything in my 12inch cast iron skillet then I used a number 30 ice cream scoop to place the pimento cheese biscuit on top then place it on a sheet pan and baked it.
Sounds like you enjoyed it! It’s one of my favorites too!
Making this for my two sons in law tomorrow night. Could I make the tomato mixture the day before, then add biscuits and bake the following evening?
I don’t see why not! Hope he enjoys it!
Stacey! This looks amazing. Do you think it would work just as well with cherry tomatoes? I have TONS and not one of my regular sized tomatoes is ready yet!
Yeah, I think a similar amount of cherry tomatoes will work just fine. Enjoy!
Awesome! Thank you!
Made this last night and it was a huge hit with the family. Great flavor combination.
So glad to hear that y’all enjoyed it! Thanks for letting me know!
Stacy, this recipe of the tomato cobbler looks Delicious, but I have a question. Do I weigh the tomatoes first, and then core and chop, or do I core tomatoes then chop and weigh ? I am making it today as we have some nice tomatoes ready for picking, so if you can Please respond soon.
Thank you
Hi Joyce! You’ll want to weight them first, then core and chop.
Thank you Stacey. I do have 1 more question. Do I include the core of the tomato chopped along with the outer part of the tomato for the cobbler. Sorry, Just not clear on the instructions My family all Love tomatoes and just want this one to be right before I make the next one for them. Thank you so much
I prefer to discard the core and the seeds.
So want to try this! Have thought to 1/2 it…but 9×9 still too much for a single gal. Can use 2 portions between dinner & breakfast w/eggs. Can I freeze remainder? If not how long will it keep in fridge? Thanks!
I’ve not tried freezing it, but it seem like it should work ok. I freeze marinara all the time and this would be much like that. The only question, really, would be about the biscuits.
Sounds so good Stacey!
Thanks, Jenna!
This looks amazing! Do I need to peel the tomatoes?
I don’t, but you absolutely could if you wanted to.
I need this in my life and stomach soon. Sounds amazing.
Thanks so much, Joan! I sure hope you’ll enjoy it!
Be still my heart! I love Tomato Cobbler and now you have made the ultimate topping by adding Pimento Cheese Drop Biscuits. This old lady loves you. I’ll make 1/2 a recipe to bake in a 9×9 pan in the toaster oven. OOOOHHHH I can’t wait. TY. TY.
Ha! Sure hope it turns out great for you!!
Sounds like a real keeper…thanks for sharing.
Thank you!
Looks delicious! Going to try this tonight.
Thanks, Pat! Sure hope you’ll enjoy it!
This looks great! What do you serve the cobbler with?
I typically serve it with a lighter meal – like beans, peas, fresh veggies, ham, grilled meats, etc.