Recipe Background
The Cherry Tomato Cobbler is how to fully embrace your love of tomatoes, even without pasta! Toasty bread cubes are soaked in a slightly sweetened, smoky, and vibrant tomato sauce with plenty of juicy cherry tomatoes for a burst of extra flavor. Rustic, charming, and delicious, Cherry Tomato Cobbler brings a new kind of tomato love to your taste buds!
The Cherry Tomato Cobbler is how to fully embrace your love of tomatoes, even without pasta! Toasty bread cubes are soaked in a slightly sweetened, smoky, and vibrant tomato sauce with plenty of juicy cherry tomatoes for a burst of extra flavor. Rustic, charming, and delicious, Cherry Tomato Cobbler brings a new kind of tomato love to your taste buds!
Ingredients
- 6 tablespoons salted butter melted, plus more, to taste, for greasing the baking dish
- 16 cups sourdough bread crust removed and cut into 1-inch cubes
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt divided
- 2 (15-ounce) cans tomato sauce
- 1 cup light brown sugar packed
- 2 cups heirloom cherry tomatoes halved
- fresh thyme leaves optional, to taste, for garnish
Directions
- Position the oven racks in the center and low-third positions of the oven.
- Line two large, rimmed baking sheets with parchment paper.
- Preheat the oven to 375 degrees F.
- Using the extra butter, lightly grease a 9x13-inch baking dish.
- In a large bowl, add the bread cubes, 6 tablespoons of the remaining melted butter, the black pepper, and 1/2 teaspoon of the salt and toss until the bread is evenly coated.
- Add the seasoned bread cubes to the prepared baking sheets, spreading them out evenly. Reserve the bowl used to coat the bread cubes without washing it.
- Bake the seasoned bread cubes in the oven, starting on the center rack and transfering them to the lower rack halfway through, until they are crisp on the outside but still tender in the center, about 15-18 minutes.
- Allow the seasoned bread cubes to cool for 15 minutes.
- In the bowl used to coat the bread cubes, add the tomato sauce, the brown sugar, and the remaining salt and stir to combine.
- Add the cooled bread cubes and the cherry tomatoes to the sauce mixture and toss until the bread mixture is thoroughly combined and coated.
- Add the bread mixture to the prepared baking dish and spread it out evenly.
- Press the bread mixture down slightly until it is even.
- Bake on the center rack until the cobbler is slightly puffed and the bread cubes are browned in spots, about 22-25 minutes.
- Let the cobbler cool for 10 minutes.
- Serve garnished with the thyme.
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