Make the Tomato Filling

1. Heat olive oil in a big skillet and add the diced onion. Cook until it softens.
2. Stir in the minced garlic for about 30 seconds.
3. Add chopped tomatoes and any juices from the cutting board. Season with salt, pepper, and thyme.
4. Let it simmer for 10 to 15 minutes until tomatoes break down and liquid reduces.
5. If using, stir in tomato paste, then sprinkle cornstarch and stir well.
6. Add sugar if the tomatoes taste sharp or flat, then finish with basil and balsamic or lemon.
7. Pour into a greased baking dish.

Make the Pimento Cheese Biscuits

1. In a bowl, mix flour, baking powder, sugar, and salt.
2. Cut in cold butter until it resembles crumbs.
3. Stir in cheddar and pimentos, and add mayo/cream cheese if desired.
4. Pour in cold buttermilk and stir until it comes together. Adjust with more buttermilk if needed.
5. Use a scoop to place biscuit dough on top of the tomato filling.

Bake the Cobbler

1. Bake at 400°F for 25 to 35 minutes until filling bubbles and biscuits are golden.
2. Cover loosely with foil if biscuits brown too fast.
3. Let rest for 10 to 15 minutes before serving.