Gluten-Free Tomato Cobbler (Vegan)

Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!

Savory cobblers often get overshadowed by cobblers of the sweet variety, but when it comes to this easy tomato cobbler, I’m all in. 

Ingredients

This little cast iron recipe can be made as a side dish or a simple vegetarian main course. Using cherry tomatoes, onions, garlic, and a few spices, the tomato filling is juicy and flavorful and a compliment to the slightly sweet corn flour biscuits on top.

Here are the major ingredients you will need:

• Cherry tomatoes
• Onion
• Garlic
• White rice flour
• Corn flour
• Olive oil
• Unsweetened almond milk
• Dried thyme, ground cayenne pepper, salt, and pepper
• Organic cane sugar

And those biscuits really do bring this dish together. They soak up some of the tomato juices and add that comfort food feel without being overly heavy or dense.

So while you are out shopping at the farmer’s markets this weekend or picking fresh cherry tomatoes from your gardens, save some for this gluten-free tomato cobbler.

On a tomato kick? Check out this copycat taco sauce recipe from Veggie Balance!

Other Tomato Recipes:

Heirloom Tomato and Ricotta Tart

Roasted Fennel and White Bean Tomato Soup

Millet Tabbouleh Salad

Kiwi Avocado and Tomato Salad

Cauliflower Rice and Black Beans

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Gluten-Free Tomato Cobbler with Corn Flour Biscuits

Gluten-Free Tomato Cobbler with Corn Flour Biscuits makes for savory side dish or a vegetarian main course. An easy tomato cobbler recipe that is vegan too!

Course Main Course, Side Dish

Keyword gluten-free tomato cobbler

Prep Time 20 minutes

Cook Time 25 minutes

Resting Time 5 minutes

Total Time 45 minutes

Servings 6

Author Tessa Fisher

Ingredients

Cherry Tomato Filling

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1 tablespoon white rice flour
• 4 pints cherry tomatoes

Corn Flour Biscuits

• 2/3 cup 135g white rice flour
• 1/4 cup + 3 tablespoons (30g) corn flour
• 1 tablespoon organic cane sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup + 3 tablespoons unsweetened almond milk
• 1/4 cup olive oil

Instructions

Cherry Tomato Filling

• Preheat oven to 400 degrees Fahrenheit. Warm the olive oil in a 10-inch cast iron or ovenproof skillet over medium heat. 
• Add the onions and a 1/2 teaspoon of salt, saute until soft. Add garlic, stir and cook for one minute. Add thyme, cayenne pepper, remaining 1 teaspoon of salt, and white rice flour, stir to combine. Remove from heat and stir in tomatoes. Set aside.

Corn Flour Biscuits

• In a medium bowl, whisk together white rice flour, corn flour, cane sugar, baking powder, and salt. Add 1/2 cup almond milk and the olive oil. Stir to evenly combine. 
• Take a tablespoon and scoop heaping spoonfuls of biscuit mixture. Use your hands to form it into rough circles and drop onto tomato filling. Biscuit dough should make 7-8 biscuits.
• Use a pastry brush to brush the tops of the biscuits with remaining almond milk. Sprinkle tops lightly with salt and pepper. Transfer skillet to the oven and bake for 24 to 26 minutes or until biscuits start to turn a light golden. 
• Remove from oven and allow to rest about 5 minutes before serving. Salt and pepper to taste.