- 3½ pounds fresh cherry tomatoes
- ½ tablespoon olive oil
- 2 red onions, peeled and sliced into thin crescents
- 1½ teaspoons salt
- 4 cloves of garlic, minced
- ¼ cup red wine
- ¼ cup all-purpose flour
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold, unsalted butter
- 1½ cups grated cheddar cheese
- 1 cup buttermilk
Preheat the oven to 375
Rinse the tomatoes, and remove any stems. Slice larger tomatoes into halves to keep a consistent size.
Warm the olive oil in a 12” cast-iron skillet over medium-high heat. When hot, add the onions and a large pinch of salt. Sauté until the onions are very soft, at least 10 minutes. You can also cook them at a low heat for 20 to 30 minutes, so as to caramelize them.
Stir in the garlic and cook about a minute, until fragrant. Pour in the wine. Let the wine cook until it has thickened significantly. Stir in the flour, creating a paste as you cook. Remove the pan from the heat. Add the cherry tomatoes and 1 teaspoon salt. Stir and fold with a spatula until all the ingredients are evenly distributed.
To prepare the Crust
Add the flour, cornmeal, baking powder, baking soda, and salt into a food processor. Pulse several times to combine. Cut the cold butter into 1” chunks and drop evenly in the food processor. Pulse a few more times until the butter appears as grainy, pea-sized pieces.
Transfer the butter-flour mixture to a bowl and stir in 1 cup of the grated cheddar. Create a well in the middle of the flour, and pour in the buttermilk. Gently stir the buttermilk with a spatula, until no dry patches remain.
Drop the cheddar dough over the tomatoes, in 7 or 8 round clumps. Brush the tops with excess buttermilk. Place the skillet on a baking sheet and transfer to the oven.
Cook for 55 to 60 minutes, until tomatoes are bubbly and the cobbler crust is a golden brown. About 10 minutes before you finish baking, sprinkle the remaining ½ cup of cheddar cheese.
Remove from the oven and let the cobbler rest for 15 minutes, serve warm.
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