Tomato cobbler

1 hour 20 minutes


  • 1kg tomatoes, roughly chopped
  • 3 white onions, finely sliced
  • 1 tbsp of fresh thyme
  • 1 tbsp of brown sugar
  • 4 garlic cloves, peeled and roughly chopped
  • 200g of self-raising flour
  • 100g of salted butter, softened
  • 40g of Parmesan, finely grated
  • 1 egg
  • 1 dash of milk, if needed
  • 2 tbsp of olive oil


Begin by caramelizing your onions. Heat the oil in a small frying pan over a medium heat and add the onions. Reduce the heat to low and gently fry the onions for at least 30 minutes (if you have the time, cook for another 10 minutes, they will keep on improving), stirring every so often to make sure they don’t catch. They will become soft, golden and almost sticky
Preheat the oven to 190°C/gas mark 5
While the onions are cooking, make your cobbler dough. Empty the flour into a large bowl and add the butter. Using your fingertips, rub the two together until the butter has all but disappeared. Add the Parmesan and a good grating of black pepper and combine
Pour in the beaten egg and bring everything together to form a soft dough, adding a drop or two of milk if needed. Leave your cobbler for a few moments while you finish off the filling
In a large bowl, toss the sticky onions with the tomatoes, fresh herbs, brown sugar and roughly chopped garlic. Season with a little salt and pepper and pour into a 2 litre ovenproof dish
Crumble over the cobbler topping and bake for 40 minutes. Once golden brown and cook through, remove from the oven and serve