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Tomato Cobbler with Cornmeal-Cheddar Biscuits


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.



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