2 1/2poundsmedium ripe tomatoes, cored and chopped (6 to 7 tomatoes)
1tablespoonwhite wine vinegar
For the biscuit topping:
1/2cupunsalted butter, melted
1cup shredded sharp cheddar cheese
1(4-ounce) jardiced pimientos, well drained
1/2teaspoon garlic powder
Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize - 8 to 10 minutes. Be cautious not to burn them.
Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened - 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt, and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.
Prevent your screen from going dark
Making this recipe? Tag me on social media: @SouthernBite using the hashtag #SouthernBite so I can see what you're making!
Find this recipe at https://southernbite.com/tomato-cobbler-with-pimento-cheese-biscuits/