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Cherry Tomato Cobbler | Can't Stay Out of the Kitchen | this delicious #casserole #recipe is made with cherry & sunburst #tomatoes. The #cobbler topping includes a six-cheese #Italian blend so this dish is very sumptuous and savory. Terrific #SideDish for #holidays like #Thanksgiving or #Christmas. I made the dish #GlutenFree & it was a hit with everyone! #CherryTomatoCobbler

Cherry Tomato Cobbler

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.
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Side Dish, Vegetable, Vegetable/Casserole, Veggie, Veggie Side Dish
Cuisine American
Servings 15



  • 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
  • 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, sliced and quartered


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



  • 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.


  • 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.


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