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!
Tomato Cobbler with Pimento Cheese Biscuits
- 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
- 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.