Tomato cobbler – Food & Home Magazine

Ingredients

• <h3>Tomato base</h3>
• 15ml (1 tbsp) olive oil
• 1 red onion, diced
• 10ml (2 tsp) chopped garlic
• 500ml (2 cups) cocktail tomatoes
• 500ml (2 cups) ripe tomatoes,
• chopped
• 125ml (½ cup) red wine
• 15ml (1 tbsp) balsamic vinegar
• 30ml (2 tbsp) fresh flat-leaf parsley,
• salt and freshly ground black
• pepper, to taste
• <h3>Biscuit topping</h3>
• 500ml (2 cups) self-raising flour
• 15ml (1 tbsp) fresh thyme
• 60ml (¼ cup) mature Cheddar,
• grated
• a pinch of cayenne pepper
• 80g salted butter, cold
• 180ml (¾ cup) sour cream
• milk, for brushing
• fresh basil, to serve