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Tomato Cobbler with Cheddar Rye Biscuit Topping

Aug 17, 2025

When summer tomatoes are at their peak, there’s almost nothing better than letting them shine in a dish that feels both rustic and celebratory. This savory cobbler takes the sweetness and acidity of ripe tomatoes and bakes them under a blanket of golden cheddar–rye biscuits. It’s comfort food with a seasonal twist — hearty enough for a main dish, but also perfect as a side for grilled meats or a late-summer gathering.

I love this recipe because it bridges that transition between summer and early fall. The cherry and heirloom-style tomatoes bring brightness, while the rye flour in the biscuits adds a nutty depth that hints at the cozier months ahead. It’s the kind of dish that lands in the middle of the table and invites everyone to dig in.

Most of us think of cobbler as something sweet — bubbling peaches or berries under a biscuit topping. But when you treat summer tomatoes the same way, you unlock an incredible balance of flavors. The tomatoes cook down with garlic, onion, thyme, chile paste, honey, and vinegar until they’re just saucy enough to hold their own under the biscuits.

The topping is where the magic really happens: frozen butter is grated right into the flour mixture (half all-purpose, half rye), keeping the biscuits tender and flaky. Sharp cheddar folds in for a salty punch, and buttermilk brings it all together. As it bakes, the biscuits puff up, turning golden brown on top while soaking up some of the tomato juices beneath.

Recipe

Ingredients (Serves 6–8)

Filling
2 tablespoons (28 g) butter
2 tablespoons (30 g) extra-virgin olive oil
1 red onion, halved and sliced
4 garlic cloves, sliced
1 tablespoon fresh thyme leaves, plus more for garnish
1 tablespoon Calabrian chile paste
Kosher salt and freshly ground black pepper
1 pound (450 g) medium tomatoes, cored and cut into 1-inch pieces
2 tablespoons (16 g) cornstarch
1 tablespoon (20 g) honey
1 tablespoon (15 g) sherry vinegar Or mix it up with balsamic or honey vinegar
1 ½ pounds (680 g) cherry tomatoes- try something super sweet like sungolds

Topping
1 cup (120 g) all-purpose flour
½ cup (55 g) rye flour
1 ½ teaspoons (6 g) baking powder
¼ teaspoon (1 g) baking soda
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 ounces (85 g) butter, frozen
3 ounces (85 g) sharp cheddar cheese, shredded
¾ cup (180 g) whole buttermilk, plus more for brushing

Instructions

Make the filling: Preheat the oven to 400°F (200°C). In a 3.75-quart casserole or braiser, melt the butter in the olive oil over medium heat. Add the onion, garlic, thyme, and chile paste; season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the medium tomatoes and cook, stirring occasionally, until they just start to soften, about 5 minutes.
Thicken the filling: In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Stir into the tomato mixture along with the honey and vinegar. Add the cherry tomatoes and cook, stirring occasionally, until bubbling and slightly thickened, about 5 minutes. Season generously with salt and pepper. Keep warm over very low heat.
Make the topping: In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Quickly toss the butter into the flour mixture, then use your fingertips to pinch and smear the butter into the flour until it resembles coarse crumbs. Stir in the cheddar, then pour in the buttermilk and stir until a shaggy dough forms.
Assemble and bake: Drop spoonfuls of the dough evenly over the warm tomato filling. Brush the tops with a little extra buttermilk. Bake until the topping is golden brown and cooked through, 30–35 minutes.
Serve: Let the cobbler rest for 10 minutes before serving. Garnish with fresh thyme leaves and enjoy warm.

Serving & Pairing

This cobbler is rich, savory, and just a little spicy. It pairs beautifully with a crisp green salad to cut through the richness, or alongside grilled chicken or steak for a more substantial meal.

For wine, lean into the tomatoes’ acidity. A Chianti Classico or Barbera d’Alba works beautifully, as does a chilled rosé of Grenache if you’re serving outdoors. If you prefer white wine, try a Vermentino or a bright Albariño.

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