Savory Tomato Cobbler

We are lucky to have friends that have been sharing the bounty of their backyard/patio/deck gardens with us in the last month or so.  The below recipe is an adaptation of a Mark Bittman recipe.  I am still tweaking it a bit but it's good enough at this point for any of you to start making and enjoying it before the summer tomato bonanza runs out.  Feel free to make your own adjustments as you see fit.
Base Recipe - Cherry Tomato Cobbler by Mark Bittman

My Adaptation - Savory Tomato Cobbler
6 large tomatoes
1 medium sweet onion
4 cloves fresh garlic
Salt and pepper to taste
Olive oil - to taste or approx 1/3 c
1 package cheese garlic biscuit mix
1/2 c water
1/2 c grated Parmesan cheese
1 bunch fresh basil

Heat oven to 435.

deseeding tomatoes

First I deseed the tomatoes so this dish won't become overly watery.

The onions should be chopped smaller than shown here

Then I chop the remaining tomato bits into medium size pieces and place in mixing bowl.  Dice the onion into small pieces and add it to the bowl as well.  Finely chop garlic and add it to the tomato and onion.  Mix in salt, pepper and olive oil to taste.

Place tomato/onion/garlic mixture into an ovenproof baking dish.  I find my 11 x 8.5 x 3 inch Corningware dish works well for this.

Next place cheese garlic biscuit mix into a clean mixing bowl.  Add 1/2 c water.  Stir with fork until completely mixed.

Drop spoonfuls of biscuit mix onto the top of the tomato/onion/garlic mixture.  Originally I tried 6 regular sized biscuits but in the latest version I tried 12 smaller size biscuits.  I prefer the later.

Bake for 20 mins.  At this point the biscuits will be getting browned.  I cover with aluminum foil so they don't burn and continue baking another 10 to 15 mins until the tomatoes and onions are softened.

While the cobbler is baking, chop basil.

When the cobbler is done, sprinkle the top with Parmesan cheese.  Prior to serving add basil and a drizzle of olive oil.  This may be served hot, warm or room temp.  The first time I made it we had it for lazy day Sunday morning brunch.

Notes
You can also use 2 pints cherry tomatoes.
You can also use plain biscuit mix - but why on earth would you when there is cheese biscuit mix!
You can also make your own biscuits from scratch - but why on earth would you!
I would NOT recommend using can refrigerator biscuits.
The basil will turn dark green if you add it on top right after the cobbler comes out of the oven.
The addition of balsamic vinegar might be a good twist.  Perhaps a balsamic vinegar reduction drizzled on top prior to serving.  Or mixed in a good balsamic vinegar prior to baking.