2013 – Gluten Free Living
Oh, my goodness, Cherry Tomato Cobbler is spectacular. Who would have ever thought it??!! 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.
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, 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! 🙂
Cherry Tomato Cobbler is an amazing casserole that’s wonderful for holiday baking.
Here’s an interior view of Cherry Tomato Cobbler. The Romano, Parmesan, 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! There are lots of cherry and sunburst tomatoes, along with onions, leeks, garlic and fresh basil provide spectacular flavors, textures, and taste for this side dish.
Here’s what I did.
Add a tablespoon or two of olive oil to a cast-iron skillet and heat over medium heat. Add diced onion. Saute until onion is tender. Set aside. I decided later to add diced leeks to this recipe and I’m so glad I did. I would have added them with the onions originally.
Place cherry and sunburst cherry tomatoes in a large mixing bowl. Add all-purpose Gluten Free flour. I didn’t have any of that on hand, so I used brown rice flavor. If you don’t have gluten allergies regular flour will work. Pour brown rice flour over top of the tomatoes.
Season with salt, pepper and chopped basil.
Add roasted minced garlic.
Now I’ve decided I wanted leeks in this casserole, too, so I put another two tablespoons of olive oil in the cast iron skillet and added diced leeks. To dice leeks, remove the green top and wash thoroughly. Cut the leek in quarters and then slice.
Here are the sauteed onions and leeks.
Stir all the ingredients to combine.
Spray a 9×13″ glass baking dish with olive oil cooking spray. Add tomato mixture.
Now make Cobbler Topping: Because I didn’t have any all-purpose Gluten Free flour on hand, I mixed my own. I used brown rice flour, garbanzo bean flour, potato and oat flour. Stir flours together and add salt and sugar and mix again. Add coconut oil or softened butter. Coconut oil is a little like working with shortening except it’s softer.
I stirred the ingredients until they were well combined.
Add an Italian cheese blend of Parmesan, Romano and Asiago cheeses. Or if vegan, use a soy blend of cheeses.
Stir to combine all the Cobbler Topping ingredients.
Sprinkle the topping over 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.
After about 35-40 minutes of baking you may need to tent the foil so it doesn’t stick to the cheese as the casserole continues to bake.
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.
Here’s the recipe.
CHERRY TOMATO COBBLER
- [b]TOMATO FILLING:[/b][br]
- 40-oz. cherry tomatoes
- 10.5 oz. sunburst cherry tomatoes
- 2 large onions, diced
- 4-5 tbsp. olive oil
- 1 tsp. pepper
- 2 tsp. kosher salt
- ¼ cup brown rice flour
- ¾-oz. fresh basil chopped – about ¾ to 1 cup chopped
- 1 tbsp. roasted garlic
- 1 leek, green top removed, sliced and quartered[br]
- [b]COBBLER TOPPING:[/b][br]
- 1 ¼ cups brown rice flour
- ½ cup garbanzo bean flour
- ½ cup potato flour
- ¼ cup oat flour
- 1 tsp. salt
- 2 tsp. sugar
- 12-oz. Italian cheese blend: Parmesan, Asiago, Romano cheeses
- 1 cup coconut oil or butter
- Sauté onions and leeks in olive oil in cast-iron skillet over medium heat for a couple of minutes.
- Set aside.
- Wash and pat dry the tomatoes.
- Place in large mixing bowl.
- Add salt, pepper, flour, basil, and roasted garlic.
- Add sautéed veggies.
- Place in a 9×13” glass baking dish sprayed with olive oil cooking spray. [br]
- Place flours, salt, and sugar in a large mixing bowl.
- Add coconut oil and stir until combined.
- Stir in cheese.
- Sprinkle over top of the tomatoes.
- Cover with foil and bake about 1 hour at 350 until done.
- Tent casserole with foil if top is browning too much. [br]
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. I served this casserole as a side to Apricot Glazed Ham along with 4 other casseroles, including 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.
This close up shows the texture of Cherry Tomato Cobbler really well.