Tomato Cobbler with Parmesan-Basil Biscuits

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.
Save Recipe
  • Level: Easy
  • Total: 2 hr
  • Active: 40 min
  • Yield: 6 servings
Share This Recipe


Tomato Filling:

4 tablespoons extra-virgin olive oil, plus additional for brushing

1 medium onion, diced

2 cloves garlic, minced

2 large sprigs fresh basil

1/8 teaspoon crushed red pepper

3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks

Kosher salt

2 cups mixed cherry or grape tomatoes, halved

3 tablespoons all-purpose flour

1 cup mini mozzarella balls (ciliegine or halved bocconcini)

Biscuit Topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

6 tablespoons cold unsalted butter, cut into thin slices

2/3 cup buttermilk

1/3 cup grated Parmesan

2 tablespoons chopped fresh basil


  1. For the tomato filling: Preheat the oven to 350 degrees F.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  3. For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  4. Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.
Strawberry Cobbler with Cornmeal Sugar Cookie Crust
15m Intermediate 100%
Berry Cobbler
Nancy Fuller

Berry Cobbler

6m Easy 100%
Charred Eggplant and Tomato Caprese Salad
16m Easy 97%
Mini Cherry Cobblers
Erin Jeanne McDowell

Mini Cherry Cobblers

22m Easy 99%