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Tomato Cobbler with Cornmeal-Cheddar Biscuits

kept bymlehet
recipe byThe Kitchn

3 1/2 to 4 pounds cherry tomatoes
1/2 tablespoon olive oil
2 medium red onions, peeled and thinly sliced
1 1/2 teaspoons salt, divided
4 cloves garlic, minced
1/4 cup red wine (or 2 tablespoon balsamic vinegar)
1/4 cup all-purpose flour
For the biscuits:
1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 1/2 cups grated cheddar cheese, divided
3/4 to 1 cup buttermilk, plus extra to brush.



mlehet's picture

I made this twice this summer, turned out quite nicely. Mine was not as juicy as the photo shows, perhaps may add some chicken stock next time.

mlehet's picture

Made this twice this summer, both times quite delicious. Mine was not near as juicy as the photo shows, may add some chicken stock next time.


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