One-Pot Wonders

savory green tomato cobbler

February  6, 2014
3 Ratings
  • Serves 4-6
Author Notes

this summer i came up with a brilliant idea to help use up an excessive amount of green tomatoes growing from my friend's garden. i wanted to stew them, and i knew i wanted some baked good to soak them up with. and then it dawned on me: cobbler. i had never heard of a savory cobbler before, but if one were to make such a thing, tomatoes would be the perfect filler. —aubrey | drum beets

What You'll Need
  • for the filling
  • 5 cups firm green tomatoes
  • 1 large yellow onion
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons all-purpose flour
  • for the biscuit topping
  • 1 cup all purpose flower
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1 jalapeno pepper, seeded and diced
  • 1 1/4 cups milk
  • 2 tablespoons coarse cornmeal
  1. preheat oven to 375.
  2. cut onion in half and cut into thin slice. heat olive oil in a large skillet over medium-low heat. cook onions slowly, stirring every few minutes, until caramelized - about 15 minutes. remove from heat and transfer onions to a large mixing bowl to cool.
  3. clean and remove any stems on tomatoes, and cut into large chunks and add to the mixing bowl along with remaining filling ingredients. using your hands or spoon, gently stir the mixture without squishing your tomatoes. pour this mixture into a 9-inch square casserole dish (or pie pan works just as well).
  4. to prepare the biscuits, mix dry ingredients in a bowl. cut butter into tiny bits, and add to flour. using your hands, work the butter into the mixture until it forms crumbles of dough.
  5. add 1 cup of grated cheese & diced jalapenos, stir to distribute evenly into the flour mixture. finally, add milk (starting with one cup) and stir to combine. add more milk if needed - texture should be fairly sticky and not as formable as say a bread dough.
  6. to assemble, drop 1/2 cup dollops of dough on top of the tomato mixture. i fit about nine drop-biscuits on top of my cobbler. allow a little space in between each biscuit for room to spread. top each biscuit with a small sprinkle of grated cheese and a dusting of cornmeal.
  7. if you have extra dough, do not cram it onto your cobbler. just make a few drop biscuits on a lined baking sheet (about 25 minutes in the oven) ... you can snack on these while you wait for the cobbler to finish!
  8. bake for 45-60 minutes, or until the tomatoes are clearly bubbling and biscuits are nicely browned. let cool for 10 minutes before serving.
  9. excellent with a fried egg or a green salad!

See what other Food52ers are saying.

  • cholula
  • Nancy Johnson
    Nancy Johnson
  • susan g
    susan g
  • debpricerva

5 Reviews

debpricerva August 22, 2023
Love this recipe. I made a few changes. Omitted the cumin. Added finely chopped Jalapeño and Fresno Chili and 2T minced thyme to the onions when they were almost done cooking.

Turned out delicious. I will definitely make this again.
Jen.R.M August 20, 2023
Unbelievably tasty!!! I made mine is a caste iron skillet so it could be a one pan meal which was spot on. I cooked the tomatoes a bit with the onions and the filling ingredients just cause mine were so under ripe. Hands down making this again! One of my new favorites. I love crumbles and cobblers but never thought to go savory...this opens up so many new options. Thank you!
cholula October 31, 2021
I followed the recipe exactly. My biscuit topping turned out really good. No taste of baking soda.... Tonight I am actually using the biscuit topping to make an easy vege pot pie. I would totally make this recipe again. One way to use up those green tomatoes other than frying them.
Nancy J. October 25, 2017
The green tomato cobbler was a huge disappointment. The 2 tsps. baking soda pretty much ruined the biscuit topping...unless you love the taste of baking soda. The tomatoes were too "crunchy" and, being green, did not have much flavor. It took an hour and a half to prepare, which would have been ok if the results were tasty, but I would describe it as "nasty". My husband said it was ok. But he just never criticizes my cooking. For me, what a waste of time and ingredients! Also, the recipe is poorly written. "2 cloves of garlic". Well, I know enough about cooking to know that the cloves should be minced or at least chopped, but a novice cook might not know that? Anyway, definitely a lousy way to use green tomatoes.
susan G. February 6, 2014
This makes me look forward to summer.