Cherry tomatos are so plentiful right now that I have been trying to find as many things to do with them as I can. I thought individual Cherry Tomato Cobblers would be really fun. We used these 6″ round ceramic baking dishes, but any oven-safe baking dish will do.

I’m into simple lately. Easy to make, stunning to look at. I love the different textures and flavors of the tomato. The biscuits soak up a bit of that tomato juice…it’s pretty amazing.

This cobbler uses a combination of both Roma and Cherry tomatos. The Roma’s we chop and the tri-color Cherry tomatos are the superstars of this dish! They are halved and half are combined with the chopped tomatos and caramelized onions. The other half we add at the end. This offers a range of textures and it doesn’t all break down with the sauteeing.

The secret to making this dish so simple is the use of Bisquick baking mix. It’s totally vegan! It’s actually what we like to call “accidentally” vegan. We just added some almond milk and vegan parmesan cheese to give it some flavor. We used a mini cookie scoop to dollop mounds atop the sauteed tomato and onion mixture. We didn’t add any salt to the recipe because Bisquick contains a fair amount of it. You could add a bit more for serving if you’d like.

They bake into little puffs of yum! You can pull them apart and eat them that way or break them up and get a forkful with every single bite of tomato.

We did these in two individual baking dishes but this recipe can very easily be doubled or tripled even.

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