Zesty Tomato Cobbler

Difficulty: Tricky
Time: 1 hour 20 minutes
Serves: 8

  • 3 lbs Roma Tomatoes
  • 1 tbsp cornstarch
  • 3 tsp kosher salt
  • 1 tsp ground pepper
  • ½ small shallot, finely chopped
  • 1 clove garlic, minced
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 large eggs
  • 6 tbsp butter, very cold, cut into ½-inch pieces
  • ½ cup whole milk

Our Roma Tomato cobbler is ideal for those cool autumn dinners.


  1. Grease a large, square baking dish with butter. Preheat oven to 400ºF.
  2. Bring a large pot of water to the boil. Core the tomatoes and make a small X on the bottom of each tomato. Fill a bowl with ice water and plunge tomatoes into boiling water for 30 seconds. Remove and place in ice bath. Peel.
  3. Quarter tomatoes and toss with cornstarch, 2 tsp of kosher salt, pepper, garlic and shallots. Place in greased baking dish, bake for 30 minutes and remove. This dish can be made to this point ahead of time. To finish, reheat tomatoes for 10 minutes at 400º F.
  4. In a medium bowl, mix flour, baking powder, 1 tsp kosher salt, parsley and thyme. In a separate bowl, mix eggs and milk. Rub cold butter into the dry ingredients until the mixture resembles a coarse meal. Add wet ingredients into the dry and mix gently until a moist dough forms. Fit dough onto the cooked tomatoes at about 1-inch thickness. Bake for approximately 20 minutes or until top is golden. Serve.