2½ pounds assorted heirloom cherry or grape tomatoes
1 teaspoon kosher salt, divided
½ medium red onion, thinly sliced
2 cloves garlic, chopped
¼ cup butter
2 tablespoons all-purpose flour
2 tablespoons red wine vinegar
Garnish: chopped fresh basil
Instructions
For biscuits: In a medium bowl, whisk together flour, cornmeal mix, and salt. Using a pastry blender, cut in butter until mixture is crumbly; stir in cheese and basil. Stir in buttermilk just until combined (dough will be sticky).
Turn out dough onto a lightly floured surface, and roll to 1-inch thickness. Using a 2½-inch round cutter, cut dough, gently rerolling scraps to use all dough. Transfer biscuits to a baking sheet, and refrigerate while preparing filling.
Preheat oven to 400°.
For filling: In a 10-inch cast-iron skillet, heat oil over medium heat. Add tomatoes and ½ teaspoon salt; cook, stirring frequently, until tomatoes are just soft, about 7 minutes. Remove from skillet. Add onion and remaining ½ teaspoon salt to skillet; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in butter until melted; stir in flour, and cook for 1 minute. Stir in vinegar and tomatoes, and cook until heated through, about 5 minutes. Remove from heat, and top with biscuits.
Bake until biscuits are golden brown and filling is hot and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving; garnish with basil, if desired.
Notes
Kitchen Tip: If you want to see the tomato filling between the biscuits, you don’t have to put all the biscuits on top. Remaining biscuits can be baked on a baking sheet alongside the cobbler until golden brown, about 15 minutes.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/tomato-cobbler-with-cheddar-biscuits-recipe/