2013 – Gluten Free Living

Oh, my goodness, Cherry Tomato Cobbler is spectacular. Who would have ever thought??!! Lots of cherry tomatoes and sunburst cherry tomatoes are covered with a cobbler and cheese topping that’s out-of-this-world. This was really a hit when I served it for dinner last week. Everyone who comes to our house for meals is always a guinea pig for at least one dish.

Follow Me On Instagram!

But last week I made four casseroles and one dessert that I hadn’t made before — and that doesn’t count all the other food I made and others brought! Cherry Tomato Cobbler was divine, really. I made a gluten free version of this recipe. If you want to make this vegan by using some kind of soy cheese blend you could do that too. The recipe is so good that it would certainly be worth working with it if you did have a vegan or non-dairy diet.

I was hunting through my Pinterest boards last week searching for some different veggie casserole recipes when I came across this one that I had pinned last month. It just sounded so interesting as well as tasty. I decided to try it using gluten free flour which turned out well. Instead of using butter in the topping I used coconut oil and that turned out really scrumptious.

I also added sliced leeks and roasted garlic which really increased the savory flavors of this tasty dish. I looked ALL over our area trying to find Ricotta Salata cheese but couldn’t find it, so instead, I chose to use an Italian cheese blend of Parmesan, Asiago, and Romano cheeses in the topping.

This recipe turned out so succulent and so  sumptuous. Everyone tried it even when they thought they might not care for it. Not only that, everyone LOVED it. Even the kids! It was such a good recipe I plan to use it for holiday casseroles in the future. I could sit and eat this Cherry Tomato Cobbler by the spoonful all day long! The tomatoes just exploded with flavor.

If you have an abundance of cherry tomatoes in your garden each year, you really need to consider giving this recipe a try when you’re trying to use them up. I tell you, you will be hard-pressed not to have two or three servings of this amazing casserole in one sitting!

This is also a great dish to serve for Meatless Mondays. Certainly, this is one of the better Pinterest recipes I’ve tried this year. If you’re looking for some fresh, new holiday casseroles consider trying out this recipe. You may not even get to the turkey or the Pumpkin Pie! 🙂

I initially posted this recipe in October 2013. My pictures were only so-so. Not only that, but I used so many different kinds of gluten free flours, I didn’t think many would even give this recipe a try. So I remade the recipe (November 2019). I changed out all of the gluten free flours to one main all-purpose gluten free flour. I cut in butter instead of coconut oil for the topping.

You really have two options for the crust on this recipe. If you like a thick cobbler type topping, then use as directed below. If you prefer more of a topping rather than a thick cobbler on top of your veggies, then cut the topping ingredients in half and sprinkle over top. Either way is delicious, but I realize everyone has different palates and some may want more, others want less.

I served this savory side dish with a Ham and Noodle Casserole for our Friday night care group. Everyone enjoyed it even though I kept the recipe gluten free by using gluten free flour. If you want to make this with regular flour, that’s a great way to serve this casserole for the holidays, too. With Thanksgiving and Christmas coming up in a few weeks, this should be on your holiday menu!

Cherry Tomato Cobbler is an amazing casserole that’s wonderful for holiday menus.

 The Romano, Parmesan, Provolone, Mozzarella, Fontina and Asiago cheese blend provides a really savory depth to this tasty dish.

Here’s a serving of Cherry Tomato Cobbler. I could have eaten three bowls of this tempting casserole! It’s also good reheated.

There are lots of cherry (or grape tomatoes), and sunburst tomatoes, along with onions, leeks, garlic and fresh basil. The combination provides spectacular flavors, textures, and taste for this amazing side dish.

Here’s what I did.

I used these ingredients for the tomato filling.

Drizzle a tablespoon or two of olive oil to a skillet and heat over medium heat. Add diced onion and leeks.

Stir to combine and saute until veggies are tender.

Add garlic and continue cooking one more minute. Set aside.

Rinse tomatoes. Pat dry with towels to remove excess water.

Place washed tomatoes in a large mixing bowl.

Add sauteed veggies.

Add gluten free flour, seasonings and fresh basil.

Stir ingredients to combine.

Spray a 9×13″ glass baking dish with olive oil cooking spray. Add tomato mixture.

I used these ingredients for the cobbler topping.

Combine gluten free flour, salt and sugar in a mixing bowl. Cut in cold butter.

Cut in butter until coarse crumbs form.

Add six-cheese Italian cheese blend and stir to combine. Or if vegan, use a soy blend of cheeses.

Sprinkle the topping over top of the cherry tomatoes. 

Cover with foil and bake at 350 for about one hour. I always cover casseroles with noodles or cheese that’s used in toppings of casseroles. Otherwise, the cheese or noodles will dry out and burn.

Serve immediately. I can’t rave enough about how wonderful this cobbler tasted. Traditionally, we think cobblers must be sweet and have fruit. This recipe goes against the grain, but wow, did it turn out terrific!

I think all of us were amazed that Cherry Tomato Cobbler turned out so well. If you’re vegan or need a dairy free diet, I highly recommend you try to find a good quality substitute cheese and make this dish. The flavors are so wonderful.

I served Cherry Tomato Cobbler with Ham and Noodle Casserole. It was truly a comfort food meal!

Here’s the recipe.

CHERRY TOMATO COBBLER

(Recipe inspired from Blue Kale Road as inspired by Living Magazine)

Cherry Tomato Cobbler

Teresa Ambra

Cherry Tomato Cobbler is a sumptuous and savory side dish that's half cobbler and half casserole. This recipe uses cherry or grape tomatoes along with sunburst yellow tomatoes, onions, garlic, leeks and fresh basil. The delicious cobbler topping includes Parmesan, Romano, mozzarella, fontina, provolone and Asiago cheeses. This gluten free recipe is perfect for company or holiday meals like Thanksgiving or Christmas.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Side Dish, Vegetable, Vegetable/Casserole, Veggie, Veggie Side Dish

Cuisine American

Servings 15

Calories 312 kcal

Equipment

• 1 sharp knife to cut vegetables
• 1 9x13" glass baking dish
• 1 skillet
• 1 pastry blender
• 1 large mixing bowl
• 1 wooden spoon

Ingredients

  

1x2x3x

TOMATO FILLING:

• 40 oz. cherry tomatoes
• 10.5 oz. sunburst cherry tomatoes
• 2 large onions diced
• 4-5 tbsp. olive oil
• 1 tsp. pepper
• 2 tsp. sea salt or kosher salt
• 1/4 cup gluten free flour or use regular flour
• 3/4 oz. fresh basil chopped, about ¾ to 1 cup chopped
• 2 cloves fresh garlic minced or 1 tbsp. roasted garlic
• 1 leek green top removed, thoroughly washed and sliced and quartered

COBBLER TOPPING:

• 2 1/4 cups gluten free flour (see note below)
• 1 tsp. sea salt
• 2 tsp. granulated sugar
• 12 oz. Italian cheese blend Parmesan, Asiago, Romano, mozzarella, provolone & fontina cheeses
• 1 cup unsalted butter cold

Instructions

 

TOMATO FILLING:

• Sauté onions and leeks in olive oil in skillet over medium heat for a couple of minutes.
• Add fresh garlic and cook an additional minute; set aside.
• Wash and pat dry the tomatoes.
• Place in large mixing bowl.
• Add salt, pepper, gluten free flour and fresh basil.
• Add sautéed veggies.
• Place in a 9x13” glass baking dish sprayed with olive oil cooking spray.

COBBLER TOPPING:

• Place gluten free flour, salt, and sugar in a large mixing bowl.
• Cut in cold butter with a pastry blender until coarse crumbs are formed.
• Stir in six-cheese Italian blend.
• Sprinkle cobbler topping over top of the tomatoes.
• Cover with foil and bake about 1 hour at 350 degrees until done.
• Tent casserole with foil if top is browning too much.

Notes

NOTE: I recommend any good all-purpose GF flour. My preference is Cup4Cup, although I used Bob's Red Mill brand for this recipe. 

 

 

NOTE: You can use all-purpose flour if you don’t have gluten intolerance.

 

 

NOTE: If you want a thinner topping, I recommend halving the cobbler ingredients. It still will provide a nice, crunchy topping, but won't be quite as thick as a "cobbler" topping. 

 

 

NOTE: I ran out of fresh basil and had to settle for about 1/2 cup.

 

Recipe inspired from Blue Kale Road; recipe source inspired from Living Magazine.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 312kcalCarbohydrates: 23gProtein: 9gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 37mgSodium: 444mgPotassium: 270mgFiber: 3gSugar: 4gVitamin A: 924IUVitamin C: 22mgCalcium: 86mgIron: 2mg

Keyword casserole, gluten free, parmesan cheese, side dish, tomatoes

Tried this recipe?Let us know how it was!

Doesn’t Cherry Tomato Cobbler look marvelous?

You better get yourself a serving of Cherry Tomato Cobbler before it’s all gone! 

All of us packed in the food that night. The first time I made this casserole I served it as a side to Apricot Glazed Ham along with 4 other casseroles. Those casseroles included Baked Onions, Pesto Red Potatoes, Creamy Spinach Gratin and Gluten Free Carrot Souffle. I also made homemade bread, a huge tossed salad, and four different desserts including Apple and Peach Dumplings and Pumpkin Dump Cake. All of us ate more than our share of everything.

The second time I served this side dish, I made it with a Ham and Noodle Casserole. Yes, I had served our Apricot Glazed Ham a week prior and I was trying to use up leftover ham.

You may also enjoy these delicious recipes!

Escalloped Tomatoes

Scalloped Tomatoes

Creamy Avocado and Tomato Pasta

Cherry Tomato Cobbler

Teresa Ambra

Cherry Tomato Cobbler is a sumptuous and savory side dish that’s half cobbler and half casserole. This recipe uses cherry or grape tomatoes along with sunburst yellow tomatoes, onions, garlic, leeks and fresh basil. The delicious cobbler topping includes Parmesan, Romano, mozzarella, fontina, provolone and Asiago cheeses. This gluten free recipe is perfect for company or holiday meals like Thanksgiving or Christmas.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Side Dish, Vegetable, Vegetable/Casserole, Veggie, Veggie Side Dish

Cuisine American

Servings 15

Calories 312 kcal

Equipment

• 1 sharp knife to cut vegetables
• 1 9×13" glass baking dish
• 1 skillet
• 1 pastry blender
• 1 large mixing bowl
• 1 wooden spoon

Ingredients

  

1x2x3x

TOMATO FILLING:

• 40 oz. cherry tomatoes
• 10.5 oz. sunburst cherry tomatoes
• 2 large onions diced
• 4-5 tbsp. olive oil
• 1 tsp. pepper
• 2 tsp. sea salt or kosher salt
• 1/4 cup gluten free flour or use regular flour
• 3/4 oz. fresh basil chopped, about ¾ to 1 cup chopped
• 2 cloves fresh garlic minced or 1 tbsp. roasted garlic
• 1 leek green top removed, thoroughly washed and sliced and quartered

COBBLER TOPPING:

• 2 1/4 cups gluten free flour (see note below)
• 1 tsp. sea salt
• 2 tsp. granulated sugar
• 12 oz. Italian cheese blend Parmesan, Asiago, Romano, mozzarella, provolone & fontina cheeses
• 1 cup unsalted butter cold

Instructions

 

TOMATO FILLING:

• Sauté onions and leeks in olive oil in skillet over medium heat for a couple of minutes.
• Add fresh garlic and cook an additional minute; set aside.
• Wash and pat dry the tomatoes.
• Place in large mixing bowl.
• Add salt, pepper, gluten free flour and fresh basil.
• Add sautéed veggies.
• Place in a 9×13” glass baking dish sprayed with olive oil cooking spray.

COBBLER TOPPING:

• Place gluten free flour, salt, and sugar in a large mixing bowl.
• Cut in cold butter with a pastry blender until coarse crumbs are formed.
• Stir in six-cheese Italian blend.
• Sprinkle cobbler topping over top of the tomatoes.
• Cover with foil and bake about 1 hour at 350 degrees until done.
• Tent casserole with foil if top is browning too much.

Notes

NOTE: I recommend any good all-purpose GF flour. My preference is Cup4Cup, although I used Bob’s Red Mill brand for this recipe. 

 

 

NOTE: You can use all-purpose flour if you don’t have gluten intolerance.

 

 

NOTE: If you want a thinner topping, I recommend halving the cobbler ingredients. It still will provide a nice, crunchy topping, but won’t be quite as thick as a “cobbler” topping. 

 

 

NOTE: I ran out of fresh basil and had to settle for about 1/2 cup.

 

Recipe inspired from Blue Kale Road; recipe source inspired from Living Magazine.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 312kcalCarbohydrates: 23gProtein: 9gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 37mgSodium: 444mgPotassium: 270mgFiber: 3gSugar: 4gVitamin A: 924IUVitamin C: 22mgCalcium: 86mgIron: 2mg

Keyword casserole, gluten free, parmesan cheese, side dish, tomatoes

Tried this recipe?Let us know how it was!