Tomato Cobbler is a savory baked dish featuring tender, seasoned tomatoes topped with fluffy pimento cheese biscuits for a true southern bite.

Scale

3 tablespoons unsalted butter

1 medium sweet onion, diced

3 cloves garlic, minced

2 1/2 pounds medium ripe tomatoes, cored and chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon white wine vinegar

1 tablespoon cornstarch

2 cups self-rising flour

1/2 cup unsalted butter, melted

3/4 cup buttermilk

1 cup shredded sharp cheddar cheese

1 (4-ounce) jar diced pimientos, well drained

1/2 teaspoon salt

1/2 teaspoon garlic powder

1. Preheat oven to 350°F and spray a 2-quart baking dish with nonstick spray.

2. Melt butter in a large skillet over medium-low heat. Add onions and cook 8 to 10 minutes until lightly caramelized.

3. Add garlic and cook 1 minute until fragrant.

4. Add tomatoes, increase heat to medium-high, bring to simmer, then add salt and pepper. Cook 5 minutes.

5. Whisk vinegar and cornstarch together, stir into tomatoes, and cook 2 to 3 minutes until thickened.

6. Pour tomato mixture into prepared baking dish.

7. In a bowl, stir flour, melted butter, buttermilk, cheese, pimientos, salt, and garlic powder until combined.

8. Drop spoonfuls of biscuit dough over tomato mixture and lightly spray tops.

9. Bake about 45 minutes until bubbly and golden brown.

10. Rest 10 to 15 minutes before serving.

Use ripe tomatoes for best flavor.

Do not overmix biscuit dough.

Allow cobbler to rest before serving for best texture.