Savory Tomato Cobbler

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon pepper black freshly ground
• 0.5 cup butter cold cut into 1/4-inch-thick pieces
• 1.3 cups buttermilk 
• 1 tablespoon cornstarch 
• 0.3 cup basil fresh chopped
• 2 tablespoons chives fresh chopped
• 1 teaspoon thyme leaves fresh
• 3  garlic cloves minced
• 0.5 cup cornmeal yellow stone-ground
• 6 oz freshly jarlsberg cheese shredded
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 medium size onion sweet chopped
• 1 large tomatoes chopped
• 3 pounds tomatoes assorted divided
• 1.5 cups self-rising soft-wheat flour white (such as Lily)
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan

Directions

1. Preheat oven to 37
2. Saut onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender.
3. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and saut 10 minutes or until tomatoes are softened.
4. Remove from heat, and stir in vinegar and next 4 ingredients.
5. Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat.
6. Bake at 375 for 10 minutes.
7. Meanwhile, stir together flour and next 2 ingredients in a large bowl.
8. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture.
9. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)
10. Bake at 375 for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.