I have the most wonderful neighbor who has a great vegetable garden. And lucky for me he is always bringing over some of his crops to share with me. I adore tomatoes, and this Savory Tomato Cobbler from Southern Living Magazine is just one of a million ways to enjoy tomatoes.

Savory Tomato Cobbler

• 1 medium-size sweet onion, chopped
• 1 tablespoon olive oil
• 1 large tomato, chopped
• 3 garlic cloves, minced
• 3 pounds assorted small tomatoes, divided
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups self-rising soft-wheat flour
• 1/2 cup stone-ground yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup cold butter, cut into 1/4-inch-thick pieces
• 3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 1/4 cups buttermilk

1. Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.

2. Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.

3. Meanwhile, stir together flour and next 2 ingredients in a large bowl. 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. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)

4. Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.